Asparagus-Spinach Pasta Salad Recipe

4.5 21 18
Asparagus-Spinach Pasta Salad Recipe
Asparagus-Spinach Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Asparagus-Spinach Pasta Salad Recipe

Read Reviews
4.5 21 18
Publisher Photo
Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, Connecticut
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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.

Test Kitchen Tips
  • Test Kitchen secret: Toasting nuts is one of the simplest and most effective ways to make food more delicious. Take a few minutes to deepen their flavor and crisp up their texture by baking in a shallow pan in a 350° oven for 5-10 minutes, or cooking in a skillet over low heat until lightly browned.
  • Love Asian flavors? Add 1 clove of minced garlic, 1/2 teaspoon of grated fresh ginger and 1/2 teaspoon of sesame oil to your dressing. Swap in 2 tablespoons toasted sesame seeds for the Parmesan cheese.Yum!
  • When topped with a grilled or poached chicken breast, this makes a satisfying and balanced main course.
  • Originally published as Warm Asparagus-Spinach Salad in Taste of Home Cooking School Collection Spring 2006, p17

    • 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.

    Test Kitchen Tips
  • Test Kitchen secret: Toasting nuts is one of the simplest and most effective ways to make food more delicious. Take a few minutes to deepen their flavor and crisp up their texture by baking in a shallow pan in a 350° oven for 5-10 minutes, or cooking in a skillet over low heat until lightly browned.
  • Love Asian flavors? Add 1 clove of minced garlic, 1/2 teaspoon of grated fresh ginger and 1/2 teaspoon of sesame oil to your dressing. Swap in 2 tablespoons toasted sesame seeds for the Parmesan cheese.Yum!
  • When topped with a grilled or poached chicken breast, this makes a satisfying and balanced main course.
  • Originally published as Warm Asparagus-Spinach Salad in Taste of Home Cooking School Collection Spring 2006, p17

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    Reviews forAsparagus-Spinach Pasta Salad

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    MY REVIEW
    nancyreino User ID: 8855918 264240
    Reviewed Apr. 2, 2017

    "We thought this was excellent. Like many others, I added minced garlic to the dressing. We will have this again!"

    MY REVIEW
    char04us User ID: 8364946 252494
    Reviewed Aug. 11, 2016

    "This was an ok recipe. You have to eat it right away. Not to good as a leftover meal. I added fresh tomatoes from our garden."

    MY REVIEW
    zippee-0415 User ID: 6353988 246101
    Reviewed Mar. 27, 2016

    "Awesome! As suggested in some reviews, I added garlic and a splash of balsamic vinegar to the dressing. We had grilled chicken breasts with it and cut the chicken into tiny pieces to eat with the salad in each bite. I baked the asparagus for 20 minutes, it didn't look ready after 8-10 minutes. Made a lot! This tastes good cold next day, too."

    MY REVIEW
    Beema User ID: 446601 226059
    Reviewed May. 8, 2015

    "I read the reviews before making this recipe, and decided to add the garlic, and I also added some horseradish. Supreme! I sized it down to serve just two; easy to do with this recipe. And for those who cannot eat nuts, not to worry.. just eliminate them and the end result is still an outstanding salad."

    MY REVIEW
    LBAlba User ID: 7687528 120296
    Reviewed Sep. 21, 2014

    "This has become a family side dish favorite."

    MY REVIEW
    MOTCook User ID: 7688063 180101
    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."

    MY REVIEW
    Anderson38 User ID: 7809378 182886
    Reviewed May. 18, 2014

    "We loved it."

    MY REVIEW
    w0witsNikki User ID: 5922497 182885
    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!"

    MY REVIEW
    kbullard User ID: 6675995 179929
    Reviewed May. 2, 2013

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

    MY REVIEW
    julieehle User ID: 1716709 98080
    Reviewed Apr. 24, 2013

    "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."

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