Asparagus Pasta Salad recipe
This tossed pasta salad works great for a day at the office, the beach, or at home in the backyard. Fresh asparagus meets crunchy vegetables in an irresistible Italian dressing for a tasty, nutritious meal.
Ingredients:
1 cup uncooked small shell pasta
1 ½ cups chopped fresh asparagus
¾ cup prepared Italian dressing
½ cup thinly sliced carrots
½ cup diced red onion
¼ cup diced red bell pepper
1 teaspoon fresh oregano leaves
Salt and black pepper, to taste
Directions:
Cook pasta in a large pot of salted water according to directions, 7 to 10 minutes. Drain and place in a large bowl.
Add remaining ingredients, toss well to coat, and season with salt and pepper. Chill for 2 to 4 hours for flavors to develop. Serve cold or at room temperature.
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| Conversions | |
|---|---|
| 1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
| 1 ½ cups | about 355ml (354.885 mililitres based on 236.59 mililitres in a US cup) |
| ¾ cup | about 177ml (177.4425 mililitres based on 236.59 mililitres in a US cup) |
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |
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