I was headed to a BBQ last weekend and about an hour before we were leaving I remembered that I had promised to bring a side dish. I opened my fridge to dig around and all I had was some asparagus and cherry tomatoes. I was like, what I can make with one pound of asparagus and a cup of tomatoes that’s big enough for a party? I found some cavatappi in the cabinet and went with pasta salad. This one was a big hit at the party, and one I will definitely make again and again. If I threw some chicken in it, it would be a full meal. Get me Roasted Asparagus Pasta Salad recipe…
Roasted Asparagus Pasta Salad
1 to 2 pounds asparagus, trimmed and cut into 1 inch pieces
1 cup cherry tomatoes, halved
2 tablespoons plus 1/2 cup olive oil, divided
1/2 teaspoon salt
1 pound pasta (penne, farfalla or cavatappi are all good choices)
1 cup green onions, chopped
6 tbls white balsamic vinegar (or white wine, or champagne)
2 cloves garlic, minced or crushed
2 tbls soy sauce
6 ounces (or more) baby spinach
1 cup peas
1 cup cashews
1/2 cup Parmesan cheese
1. Place asparagus and cherry tomato halves on a baking sheet. Toss with 2 tablespoons olive oil, sprinkle with salt and drizzle with balsamic vinegar. Roast, uncovered, at 400 degrees for about 15 minutes, until asparagus is crisp-tender and tomatoes have popped.
2. While veggies are roasting, prepare pasta according to package directions.
3. For dressing, combine green onions, white vinegar, garlic, and soy sauce in a food processor or powerful blender. Gradually add the 1/2 cup olive oil in a steady stream.
4. After veggies cool, toss pasta, spinach, peas (just throw the peas in frozen, they will defrost quickly), asparagus, tomatoes in a large bowl. Add dressing, toss to coat. Add salt and pepper to taste. Sprinkle with cashews and parmesan cheese.