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Asparagus-Spinach Pasta Salad Recipe
Asparagus-Spinach Pasta Salad Recipe photo by Taste of Home

Asparagus-Spinach Pasta Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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


  1. 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.
  2. 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.
  3. 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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Reviewed Sep. 21, 2014

"This has become a family side dish favorite."

Reviewed May. 30, 2014

"This was a good salad but it needed a little something to make it pop. I think next time I will use some minced garlic."

Reviewed May. 18, 2014

"We loved it."

Reviewed Jul. 4, 2013

"The flavor combo sounded odd at first, but I've been making this for 7+ years now and it's hands down my favorite pasta salad of all time. It's always a hit at gatherings - so flavorful and unique!"

Reviewed May. 2, 2013

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

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