Try this Asparagus Pasta Salad recipe, or contribute your own.
- salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp sugar
- 2 tbsp lemon juice
- 1/3 cup plain greek yogurt
- 1 tsp lemon zest
- 1 cup halved cherry tomatoes
- 8 oz. penne pasta uncooked
- 1 lb. asparagus trimmed and cut into 2 inch pieces
- 1/3 cup thinly sliced purple onion
- !for the dressing:
- 1 tbsp freshly chopped parsley
- Carbohydrate 148.308532293056 g
- Cholesterol 164.745 mg
- Fat 12.954789180228 g
- Fiber 11.1238393443195 g
- Protein 37.5221171401639 g
- Saturated Fat 2.07975961506636 g
- Serving Size 1 1 recipe (849g)
- Sodium 1332.55958698382 mg
- Sugar 137.184692948737 g
- Trans Fat 2.09446304441172 g
- Calories 835 calories
Step-by-step
- Boil the pasta for 12 minutes then add the cut asparagus to the boiling water.
- Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled.
- Drain completely and place in a large bowl.
- Add in the tomato and onion and toss to coat.
- Meanwhile whisk together all the ingredients for the dressing and pour over pasta.
- Stir to coat.
- Serve chilled.
- Enjoy!
Bright green asparagus spears retain their crisp-tender bite and vibrant color only when exposure to heat is strictly controlled. Boiling dense penne pasta requires a full twelve minutes, while tender-crisp vegetable pieces need merely two to three minutes in boiling water before turning drab and mushy. Dropping the trimmed two-inch vegetable pieces directly into the pot during the final minutes of boiling synchronizes the cooking process, saving fuel and washing fewer dishes. Rinsing the drained contents under cold running water halts internal residual cooking immediately, locking in chlorophyll and stopping the starches from swelling further.
Creating a balanced dressing relies on emulsifying olive oil with an acidic component like lemon juice, where standard culinary ratios demand three parts oil to one part acid, though Greek yogurt introduces dairy proteins that thicken the emulsion without excess grease. Whisking the lemon zest, sugar, and yogurt together first ensures the volatile citrus oils distribute evenly before the oil dampens their dispersion. Incorporating raw purple onion and halved cherry tomatoes adds moisture and sharpness, but salting them beforehand can draw out excess liquid if the salad sits too long in the refrigerator.
Fresh vegetables behave differently than preserved or pickled alternatives, releasing free water as they chill rather than absorbing surrounding liquids. Utilizing fresh produce demands immediate consumption within forty-eight hours for optimal texture, whereas jarred components offer stability at the expense of structural crunch. Chilling the combined mixture for at least thirty minutes allows the penne to absorb the dressing flavors fully.
