Asparagus-Spinach Pasta Salad

Name: Asparagus-Spinach Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces; 2 tablespoons plus 1/2 cup olive oil, divided; 1/4 teaspoon salt; 1-1/2 pounds uncooked penne pasta; 3/4 cup chopped green onions; 6 tablespoons white wine vinegar; 2 tablespoons soy sauce; 1 package (6 ounces) fresh baby spinach; 1 cup coarsely chopped cashews; 1/2 cup shredded Parmesan cheese

Total Time Prep/Total Time: 30 min.

Yield 12 servings

Test Kitchen Approved

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, Connecticut

Ingredients

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Directions

Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain.
For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam.
In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, Connecticut

Recipe Creator