Ingredients for Asparagus Walnut Salad
- 1 pound Corkscrew Macaroni
- 1 pound Asparagus
- 0 Mozzarella Cheese
- 1 cup halved cherry or grape Tomatoes
- 1 cup sliced cremini Mushroom
- ½ cup chopped Walnuts
- ½ cup extra virgin Olive Oil
- 0 Balsamic Vinegar
- 0 Italian Salad Dressing Mix
- 1 cup crumbled Feta Cheese
- ¼ cup Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon Honey
- Salt to taste
- Pepper to taste
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How to Make Asparagus Walnut Salad
- Cook 1 pound pasta according to package directions. Drain, rinse with cold water, and set aside.
- Snap off the tough ends of 1 pound asparagus. Cook in a pot of boiling salted water for 3-4 minutes, or until tender-crisp. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta and asparagus.
- Add 1 cup crumbled feta cheese, 1 cup halved cherry or grape tomatoes, 1 cup sliced cremini mushrooms, and ½ cup chopped walnuts.
- In a small bowl, whisk together ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, salt and pepper to taste.
- Pour dressing over the pasta salad and toss gently to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld (optional, best served at room temperature).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
38g
Carbs
17g
