Asparagus Pasta Salad
This healthy asparagus pasta salad is a refreshing and tasty recipe, perfect as a light meal or side dish for spring or summer.
- 1 bunch asparagus
- 6 ounces dry pasta
- 10 cherry tomatoes
- ¼ small red onion
- 1 tablespoon olive oil
- ¼ lemon (juice only)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Boil the pasta al dente according to package instructions. The pasta should be soft, but still have some bite to it. For most pasta types, this takes 5-10 minutes.
Remove the tough ends from the asparagus, and cut each stem into 2 inch / 5 cm long pieces. The asparagus has to be cooked for 1-2 minutes to become tender. I like to simply add the pieces to the pasta water a minute before the pasta is finished cooking, and finish them off together. You can also add the asparagus to a bowl of boiling water for a minute or two.
Peel the onion, and slice it very thinly. Cut the cherry tomatoes in halves or quarters.
Drain the pasta and asparagus, and add these to a bowl along with the prepared tomatoes and onion. Then, add olive oil, lemon juice, salt and pepper. Stir to combine the ingredients, and serve.
- This recipe makes 2 servings if served as a light meal, or 4 servings as a side dish.
- Store leftovers in a sealed container in a refrigerator for up to 4 days.
Calories: 448kcal | Carbohydrates: 78g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 868mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2117IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 7mg