Best 3 Asparagus Lemon Pasta Salad Recipes
Indulge in a culinary delight with our refreshing Asparagus Lemon Pasta Salad, a harmonious blend of flavors that will tantalize your taste buds. This vibrant salad features crisp asparagus, zesty lemon, and tender pasta, tossed in a tangy lemon vinaigrette dressing.
Accompanying this main recipe are two delectable variations: a creamy Avocado Pesto Pasta Salad, bursting with the richness of avocado and the aromatic basil pesto, and a savory Roasted Red Pepper Pasta Salad, adding a smoky sweetness with roasted red peppers and a hint of spice. Each salad offers a distinctive taste experience, catering to diverse preferences.
These pasta salads are not just visually appealing but also incredibly versatile. They can be served as a light lunch, a refreshing side dish, or even as a delightful picnic meal. Their portability makes them perfect for on-the-go enjoyment, while their vibrant colors and flavors will brighten up any gathering.
Whether you're seeking a quick and easy weeknight meal or a dish to impress your guests, these pasta salads deliver both convenience and culinary excellence. So, gather your ingredients, prepare your taste buds, and embark on a flavor journey with our Asparagus Lemon Pasta Salad and its delightful variations.
LEMON, GARLIC, AND ASPARAGUS WARM CAPRESE PASTA SALAD
There are so many reasons I love this recipe. Caprese salad has to be one of my favorite summertime treats. There is nothing like a summer tomatoes' sweetness mixed with the peppery sweetness fresh basil offers, the zing of lemon and richness of garlic. It is SO good.
Provided by Ebwallace
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
- Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.
- Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.
- Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 60 g, Cholesterol 23.2 mg, Fat 17.6 g, Fiber 4.3 g, Protein 15 g, SaturatedFat 5.5 g, Sodium 54.3 mg, Sugar 4.4 g
ASPARAGUS LEMON PASTA SALAD
Steps:
- Prepare penne according to package directions. Once cooked, toss with 1 teaspoon olive oil and chill. Cut off 1 - 2 inches of the base of asparagus and discard. Slice asparagus into 1 1/2-inch pieces. Simmer in skillet with water until tender, about 12 minutes. Drain asparagus and plunge into a bowl of ice water. This will help maintain the bright green color and stop the asparagus from cooking further. Toast pine nuts in oven until golden. In small bowl squeeze juice from lemon and grate the rind to create lemon zest. In large bowl whisk together lemon and rind, salt, pepper and remaining olive oil. Add asparagus, drained red pepper, pine nuts and pasta. Serve.
ASPARAGUS LEMON PASTA SALAD
Steps:
- Prepare penne according to package directions. Once cooked, toss with 1 teaspoon olive oil and chill. Cut off 1 - 2 inches of the base of asparagus and discard. Slice asparagus into 1 1/2-inch pieces. Simmer in skillet with water until tender, about 12 minutes. Drain asparagus and plunge into a bowl of ice water. This will help maintain the bright green color and stop the asparagus from cooking further. Toast pine nuts in oven until golden. In small bowl squeeze juice from lemon and grate the rind to create lemon zest. In large bowl whisk together lemon and rind, salt, pepper and remaining olive oil. Add asparagus, drained red pepper, pine nuts and pasta. Serve.
Tips:
- To save time, use pre-cooked or rotisserie chicken. Shredded chicken can be stored in the refrigerator for up to 4 days.
- If you don't have a lemon on hand, you can substitute another citrus fruit, such as an orange or grapefruit. Just be sure to adjust the amount of sugar and salt accordingly.
- To make the salad more substantial, add some cooked quinoa or rice. You could also add a handful of nuts or seeds.
- If you're making the salad ahead of time, wait to add the avocado until just before serving. This will prevent it from browning.
Conclusion:
This asparagus lemon pasta salad is a refreshing and flavorful dish that's perfect for a summer picnic or potluck. It's also a great way to use up leftover chicken. The combination of asparagus, lemon, and Parmesan cheese is simply delicious. So next time you're looking for a light and easy meal, give this salad a try.
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