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.
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.