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Asparagus Pasta Salad With Parmesan Dressing
Time: 2 hrs
Ingredients
- 2 cups small shell pasta (uncooked)
- 1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends
- 1 red bell pepper, chopped
- 1 cup fresh mushrooms, sliced
- 3 tablespoons parsley, chopped
- 1/4 cup slivered almonds
Directions
- 1 Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
- 2 Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
- 3 Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
- 4 Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
- 5 Pour the dressing over; toss well to coat.
- 6 Add in slivered almonds and mix.
- 7 Chill in the fridge for a minimum of 2 hours before serving.
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