Nothing beats a chilled pasta salad on a warm day, and this Asparagus Pasta Salad delivers fresh flavor in every bite. Toss tender asparagus with your choice of low-carb, starch-resistant, gluten-free, or traditional pasta for a dish that works as a quick, wholesome lunch or an easy dinner side. Light, vibrant, and endlessly adaptable, it’s the kind of salad you’ll want to keep in your fridge all summer long.
Ingredients
1 lb. asparagus, trimmed and cut into small pieces
2-1/2 cups penne or ziti, oooked and chilled in the refrigerator for 24 hours
1 Vidalia onion, sliced
1 yellow pepper, chopped
2/3 cups red onion, sliced
1-1/2 cups cherry tomatoes, halved
1 cup mayonnaise
2 Tbsp. milk or cream
2/3 cup Parmesan
Salt and pepper to taste
3 tsp. Swerve granular
4 green onions, sliced (Garnish)
1/4 cup fresh basil, chopped (Garnish)
1/4 cup fresh parsley, chopped (Garnish)
Instructions
Remove the pasta from the refrigerator and place it in a large bowl.
Blanch the asparagus in boiling water until crisp-tender, about 3 minutes. Remove to an ice bath to stop the cooking process.
Drain the asparagus and combine it with the pasta.
Add Vidalia onion and chopped yellow pepper.
Add cherry tomatoes and red onion.
In a small bowl, whisk together the mayo, Parmesan, cream, salt, pepper and Swerve. Mix until smooth and creamy.
Pour the dressing over the vegetables and gently mix until covered.
Garnish with fresh parsley, green onions or basil.
If you like this recipe, you may also like the following recipes:
Resistant-Starch Asparagus Pasta Salad
Equipment
- 1 knife
- 1 cutting board
- 1 large pot
- 1 1 small bowl
- 1 large mixing bowl
- 1 Large spoon
- 1 whisk
Ingredients
- 1 lb. asparagus trimmed and cut into small pieces
- 2-1/2 cups penne or ziti oooked and chilled in the refrigerator for 24 hours
- 1 Vidalia onion sliced
- 1 yellow pepper chopped
- 2/3 cups red onion sliced
- 1-1/2 cups cherry tomatoes halved
- 1 cup mayonnaise
- 2 Tbsp. milk or cream
- 2/3 cup Parmesan
- Salt and pepper to taste
- 3 tsp. Swerve granular
- 4 green onions sliced (Garnish)
- 1/4 cup fresh basil chopped (Garnish)
- 1/4 cup fresh parsley chopped (Garnish)
Instructions
- Remove the pasta from the refrigerator and place it in a large bowl.
- Blanch the asparagus in boiling water until crisp-tender, about 3 minutes.
- Remove to an ice bath to stop the cooking process.
- Add Vidalia onion and chopped yellow pepper.
- Add cherry tomatoes and red onion.
- In a small bowl, whisk together the mayo, Parmesan, cream, salt, pepper and Swerve.
- Mix until smooth and creamy.
- Pour the dressing over the vegetables and gently mix until covered.
- Garnish with fresh parsley, green onions or basil.
