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Warm Asparagus-Spinach Salad Recipe

Warm Asparagus-Spinach Salad Recipe photo by Taste of Home

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Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, Connecticut

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Warm Asparagus-Spinach Salad Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Directions

Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain.
For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam.
In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese. Yield: 12 servings.

Originally published as Warm Asparagus-Spinach Salad in Taste of Home Cooking School Collection Spring 2006, p17

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Warm Asparagus-Spinach Salad

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(1-10) of 13 reviews

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Reviewed on May. 02, 2013 by kbullard

Made it as the main course...it was very good. I like the idea of adding garlic and Balsamic Vinegar. This is a keeper.

Reviewed on Apr. 24, 2013 by julieehle

Delicious! I cut the recipe in half for my smaller family and still have leftovers for lunch tomorrow, yeah! I added minced garlic and a splash of balsamic vinegar to the dressing and some diced grilled chicken breast and served with rolls for a complete meal. A keeper, quick and easy.

Reviewed on Apr. 23, 2013 by PinkTulips

Me again...

Don't know where the question marks came from. I typed a long hyphen.

Reviewed on Apr. 23, 2013 by PinkTulips

Made this twice for a big gathering over the weekend. The first version by following the recipe exactly. It was OK.

I liked the concept and had to make a second batch, so made it again with a bit of a twist ? I made a basic Italian salad dressing from scratch and added some great olives from an Italian deli.

Everyone definitely liked the second version better. The dressing had more depth and was tastier with the veggies and pasta. Be sure to use a quality imported Parmigiano-Reggiano and really good olive oil for the dressing ? makes all the difference.

A pesto vinaigrette would work really well with this too!

Reviewed on Apr. 22, 2013 by bsp131

I would love to know the nutritional facts of this recipe.

Reviewed on Apr. 22, 2013 by dihiggins

A fresh and deliciously easy recipe. Just add a little garlic to the dressing.

Reviewed on Apr. 21, 2013 by kokipelli

Easy to make, very tasty, makes a lot, will use it as left overs.yummm

Reviewed on Apr. 21, 2013 by fredaevans

Just read the other ratings; 1.5 pounds of dry pasta is WAAAAY over kill. One pound at the very most.

Reviewed on Apr. 21, 2013 by fredaevans

SERIOUSLY GOOD EATS. Only thing I do to 'Kick it up a knotch' is (at the very end of the pasta boil) is toss in a bag of frozen mixed veggies. You want them cooked, but crunchie. Too much? Not to worry, this dish freezes very well. Micro wave to warm and 'dig in' for a quick lunch.

Reviewed on Apr. 21, 2013 by doofy

This pasta salad is excellent & serves a large group. The 1-1/2 pounds (24 oz.) of pasta is correct. A serving of pasta is 2 oz., since the recipe feeds 12, 24 oz. is the right amount. Hope this helps.

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