Best 8 Asparagus And Sun Dried Tomato Salad Recipes

PASTA SALAD WITH ASPARAGUS, CORN AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
• Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

SUN DRIED TOMATO & ASPARAGUS PASTA SALAD

Steps:

• Preheat oven to 400° F and spray baking sheet with non-stick cooking spray.
• Chop asparagus into bite sized pieces then toss with 1 Tbsp olive oil and salt and pepper, to taste.
• Spread evenly, into single layer, onto prepared baking sheet. Bake at 400° F for 15 minutes.
• Remove from oven and let cool completely.
• While asparagus is roasting, cook pasta according to package directions, until al dente. Strain and toss in medium bowl with remaining 1 Tbsp. olive oil and allow to cool.
• Add sun-dried tomatoes, lemon juice, butter, parsley, Parmesan, green onions, and asparagus. Toss to combine.
• Serve immediately at room temperature or refrigerate until cold before serving.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES

Steps:

• Heat oven to 450 degrees.
• In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
• Transfer the asparagus to a baking sheet and arrange in single layer.
• Season with salt and pepper.
• Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
• Stir in the chopped sun-dried tomatoes.
• Serve immediately or at room temperature.

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
• Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
• Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
• Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
• Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
• Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

CRAB SALAD WITH SUN-DRIED TOMATO LOUIS DRESSING

Steps:

• Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
• Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

ASPARAGUS, SUNDRIED TOMATO, AND ORZO SALAD

Steps:

• Preheat oven to 430 f. Wash asparagus, trim off woody ends, and then cut asparagus spears into 1 inch pieces. Combine in a baking dish with olive oil, garlic, and salt. Roast asparagus in oven for ~15 minutes, until just fork tender. Let cool slightly.
• Cook orzo in salted water, according to package directions.
• Cut tomatoes into small pieces or slices.
• Combine all ingredients and mix well.