Quick and easy to prepare, this Low-Carb Asparagus Pasta Salad is a fresh, flavorful side dish that pairs perfectly with burgers, barbecue, or grilled chicken. It also works beautifully as a light and satisfying lunch on its own. While asparagus usually shines in the spring, I sometimes spot it in the grocery store a bit earlier, and when I do, this salad is the first thing I make. Crisp asparagus, fresh ingredients and a simple upgrade to bottled creamy Italian dressing come together to create a low-carb pasta salad that’s elevated, vibrant, and irresistibly delicious.
Ingredients
1 lb. asparagus, trimmed and chopped into bite-size pieces
2-1/2 cups low-carb penne pasta
2/3 cups red onion, chopped
1-1/2 cups grape or cherry tomatoes, halved
1 yellow bell pepper, chopped
1/2 white onion, sliced
1 bottle creamy Italian salad dressing
4 green onions, sliced
2/3 cup grated Parmesan
Salt and pepper to taste
(halved) 1 cup bocconcini, halved
1/4 cup fresh parsley or basil, chopped
Instructions
In a large pot of salted water, boil the pasta until al dente. Drain and transfer to a large bowl.
In a skillet, bring some water to a boil. While waiting for the water to come up to temperature, prepare an ice bath in another medium-sized bowl. When the water is boiling, blanch the asparagus for a couple of minutes. Remove them with a slotted spoon and immediately plunge them in the ice bath to stop the cooking process. Remove from the ice bath to a strainer.
When the asparagus is drained, add it to the pasta.
Add the red onion, tomatoes, yellow pepper and white onion to the pasta. You can also add some sliced bocconcini for added flavor and texture.
In a medium-sized bowl, combine the bottled creamy Italian dressing, Parmesan cheese, green onion, salt and pepper.
Mix well until all the pasta and vegetables are coated.
Serve the pasta with some fresh parsley or basil.
If you like this recipe, you may also like the following recipes:
Low-Carb Asparagus Pasta Salad
Equipment
- 1 measuring cup
- 1 knife
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 skillet
- 2 medium bowls
- 1 slotted spoon
- 1 whisk
- 1 Large spoon
Ingredients
- 1 lb. asparagus trimmed and chopped into bite-size pieces
- 2-1/2 cups low-carb penne pasta
- 2/3 cups red onion chopped
- 1-1/2 cups grape or cherry tomatoes halved
- 1 yellow bell pepper chopped
- 1/2 white onion sliced
- 1 bottle creamy Italian salad dressing
- 4 green onions sliced
- 2/3 cup grated Parmesan
- Salt and pepper to taste
- halved 1 cup bocconcini, halved
- 1/4 cup fresh parsley or basil chopped
Instructions
- Heat a large pot of salted water and boil the pasta until al dente.
- Drain and transfer to a large bowl.
- In a skillet, bring some water to a boil.
- Prepare an ice bath in another medium-sized bowl.
- Blanch the asparagus for a couple of minutes.
- Remove them with a slotted spoon and immediately plunge them in the ice bath to stop the cooking process.
- Remove from the ice bath to a strainer.
- When the asparagus is drained, add them to the pasta.
- Add the red onion, tomatoes, yellow pepper and white onion to the pasta. You can also add some sliced bocconcini for added flavor and texture.
- In a medium-sized bowl, combine the bottled creamy Italian dressing, Parmesan cheese, green onion, salt and pepper.
- Mix well until all the pasta and vegetables are coated.
- Serve the pasta with some fresh parsley or basil.
