Ingredients for Asparagus Pasta Salad With Parmesan Dressing
- 1 pound Small Shell Pasta
- 1 pound Asparagus
- Red Bell Pepper
- Fresh Mushrooms
- Parsley
- 1/4 cup Slivered Almonds
- 1 clove Fresh Garlic
- Anchovy Fillets
- Dijon Mustard
- 1/4 teaspoon Salt, 1/4 teaspoon Black Pepper
- Worcestershire Sauce
- Egg Yolk
- 2 tablespoons Lemon Juice
- White Wine Vinegar
- 2 tablespoons Olive Oil
- 1/2 cup grated Parmesan Cheese
- 1/2 cup Mayonnaise
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How to Make Asparagus Pasta Salad With Parmesan Dressing
- Cook 1 pound pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
- Steam 1 pound asparagus spears until crisp-tender, about 5-7 minutes. Immediately plunge into an ice bath to stop the cooking process. Drain and pat dry with a paper towel.
- In a blender, combine 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove garlic (minced), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and creamy.
- In a large bowl, combine the cooked pasta, asparagus, and Parmesan dressing. Toss gently to coat.
- Stir in 1/4 cup slivered almonds.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
20g
Carbs
10g
