Main Dishesgimmesomeoven4.6
Asparagus and Arugula Pasta Salad
This Asparagus and Arugula Pasta Salad recipe uses some of my favorite spring ingredients, it’s quick and easy to make, and it’s sure to be a crowd-pleaser!
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●strainer
📝 Preparation Steps
1
Cut the asparagus on the diagonal into bite-sized pieces. Set aside.
fresh asparagus (ends trimmed and discarded)1 pound(optional) 1 tablespoon red wine vinegar(optional: 1/4 cup toasted pine nuts)
2
In a large stockpot filled with (generously-salted water*), cook pasta al dente according to package instructions. About ⏱️ 3 minutes before the pasta is done, stir the asparagus in with the pasta. When the pasta reaches al dente, pour the pasta and asparagus into a strainer (or strain out the hot water). Then rinse the pasta and asparagus with cold water until cooled.
fresh asparagus (ends trimmed and discarded)1 pound(optional) 1 tablespoon red wine vinegar(optional: 1/4 cup toasted pine nuts)
3
Return pasta to the stockpot and toss with lemon juice and zest and olive oil (and red wine vinegar, if using) until combined. Add in arugula, cheese, basil, and a few pinches of fresh pepper (and pine nuts, if using), and toss until combined. Taste and season with additional black pepper, if needed.
olive oil1 tablespoon(optional) 1 tablespoon red wine vinegar(optional: 1/4 cup toasted pine nuts)
4
Serve immediately, or cover and refrigerate for up to 3 days.
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