Resistant-Starch Asparagus Pasta Salad
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.
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.