Asparagus and Peas Pasta Salad
User Reviews
4.4
Asparagus and Peas Pasta Salad
Description
This pasta salad starts with cooking pasta to al dente, then rinsing with cold water to cool and stop cooking. Asparagus pieces and peas are blanched briefly to maintain crispness and bright color, then shocked in ice water to preserve texture. A dressing combining buttermilk, mayonnaise, white wine vinegar, garlic, salt, and pepper is whisked until smooth and tangy. The pasta, vegetables, and bocconcini cheese are tossed together with the dressing, and freshly grated Parmesan cheese is stirred in with some reserved for serving.
The salad offers a blend of soft pasta, crisp vegetables, creamy cheese, and a zesty dressing, making it suitable as a refreshing side or a base to add proteins like chicken or bacon for a fuller meal. The dish is best served cold.
Refrigerate leftover salad for up to 3 to 4 days in an airtight container. Though it can be stored chilled, freezing is not recommended as the texture of vegetables and pasta will degrade upon thawing.
Ingredients
- 1 pound pasta uncooked (penne, bowtie, rotini, etc.)
- 2 cups peas or fresh, frozen
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 2 cups bocconcini cheese or mozzarella cut into small pieces, baby
- 1 cup Parmesan Cheese freshly grated
Dressing
- 1 cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 clove garlic minced or grated
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
Instructions
- Cook the pasta: Cook the pasta according to package instructions. Drain and rinse well with cold water.
- Blanch the veggies: Fill a pot with water and bring to a boil or use the same pot with pasta water. Set up another bowl with ice water. Add the asparagus pieces and frozen peas to the boiling water and cook for 2 minutes until crisp-tender. Drain and transfer the veggies to the ice bath to stop them from cooking. Drain well.
- Make the dressing: In a medium bowl whisk all the dressing ingredients together.
- Combine everything: In a large bowl, combine the pasta, veggies, bocconcini and the dressing. Toss well. Stir in half the Parmesan cheese and reserve the other half for serving.
Notes
- Rinse pasta after cooking to cool it and stop further cooking for the salad.
- Add proteins such as chicken, bacon, or beef to make this salad a complete meal.
- Additional vegetables like broccoli, mushrooms, spinach, or bell peppers can be included as desired.
- Store the salad refrigerated for 3 to 4 days in an airtight container for best freshness.
- Freezing is not recommended due to texture changes in pasta and vegetables upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 749mg | 31% |
| Potassium | 368mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1534IU | 31% |
| Vitamin C | 8mg | 9% |
| Calcium | 313mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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