Warm Asparagus-Spinach Salad Recipe
- 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 Daily Chef Penne Rigate
- 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
- 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.
Reviews for Warm Asparagus-Spinach Salad(14)
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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!
Made it as the main course...it was very good. I like the idea of adding garlic and Balsamic Vinegar. This is a keeper.
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.
Don't know where the question marks came from. I typed a long hyphen.
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!
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