Asparagus and Pasta Salad


For The Dressing

1/3 cup apple cider vinegar

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons minced garlic

1 teaspoon sugar

2 teaspoons dried oregano

1/2 teaspoon crushed red pepper flakes

1/2 cup avocado oil

For The Salad

1 pound asparagus

2 1/2 cups uncooked pasta, of your choice

2/3 cup sliced red onions

1 1/2 cups diced tomatoes

2/3 cup shredded Parmesan cheese, for serving

For the Dressing

In a bowl, whisk all of the ingredients until combined, then set the dressing aside.

For the Salad

Cut off the tough ends of the asparagus then cut each spear into 1" pieces.

Bring a large pot of salted water to a boil.

Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute.

Drain the pasta and asparagus then rinse it with cold water.

Pour pasta and asparagus to a large bowl.

Stir in the onions and tomatoes.

Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate for 3 hours or over night.

When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature. Enjoy!
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