Low-Carb Asparagus Pasta Salad

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.

5 from 1 vote

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine Italian

Servings 6

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.

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