As I mentioned last week, I'm participating in a blog swap and am super excited to present the first guest post here at Candy Girl! Let's meet Cindy from Crazylou!
Today I'm sharing a fresh and light pasta salad. It's perfect for those upcoming gatherings this Summer. I'm always looking for something that doesn't have mayo in it when we go to BBQ's or potlucks, because you never know how long it will sit out! This is perfect for Spring and early Summer, when asparagus is at its prime! I made this over for our Mother's Day cookout and it was a hit! Hope you enjoy it!
Pasta Salad with Asparagus and Basil Vinaigrette
Adapted from Cook’s Country
1 box pasta (any type is fine)
1 lb fresh asparagus
¼ c. pine nuts, toasted
1 pint grape or cherry tomatoes, halved
1/4 c – ½ c shredded Parmesan cheese
6 Tbls. Olive Oil
½ c chopped fresh basil
3 Tbls. Lemon juice
1 shallot, minced
1 clove garlic, minced
½ tsp salt and pepper (each)
Whisk the dressing ingredients together in a large bowl (large enough for the pasta salad).
Steam asparagus until tender. I used the Steam Bags, but use your preferred method. When tender, run under cold water. Pat dry. Cut into chunks. Place in bowl with dressing.
Prepare pasta as directed on box. Drain. Toss in bowl with dressing and asparagus. Refrigerate for at least 30 minutes or until chilled. Just before serving, add in pine nuts, tomatoes and Parmesan. Stir to combine. If you make the salad a day in advance, freshen up with a spoonful of olive oil and a squeeze of lemon juice.
Thanks again to Candy for blog swapping with me today! Stop over and visit my little corner of the World sometime--I've always got a little craziness happening at Crazylou!