30-Minute Asparagus Pasta Salad

Name: 30-Minute Asparagus Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: italian
Ingredients: 1 small shallot or 1/2 large shallot, finely chopped; 1/3 cup extra-virgin olive oil, eyeball it; 1 pound asparagus, thin spears; 2 endive, cored and thinly sliced; 1/2 small red bell pepper, chopped; 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled; 1/2 cup frozen green peas; 1/4 cup chopped flat-leaf parsley, a couple of handfuls; 3 tablespoons white wine vinegar; Salt and freshly ground black pepper

4.00 (20)

⏱ 20 mins 🍽 Serves 4 🌶 italian 🏷 Olive

This vibrant Italian pasta salad combines tender asparagus, crisp endive, and sweet peas with bow tie pasta. Tossed in a simple white wine vinegar and shallot dressing, it's a light yet satisfying dish that comes together quickly. Perfect for a speedy lunch or a simple side, it serves four people.

Ingredients

1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat-leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Method

Warm the chopped shallot with the olive oil in a covered microwave-safe dish for 30 seconds. Alternatively, heat them together in a small pan on the stovetop for 5 minutes. Let the oil cool completely to room temperature afterwards.
Take one asparagus spear and snap it by holding each end. This shows where the tender top meets the tougher stem. Use this broken spear as a guide to cut all the asparagus spears at the same point.
Parboil the asparagus tops in one inch of simmering water with a lid on for 3 to 5 minutes. Immediately cool them under cold running water, then drain well.
Slice the cooled asparagus into one-inch pieces on an angle. Transfer them to a large mixing bowl.
To the bowl with the asparagus, add the thinly sliced endive, chopped red bell pepper, the cooked and cooled bow tie pasta, frozen green peas, and the chopped flat-leaf parsley. Toss everything together. the peas will thaw as you mix.
Pour the white wine vinegar into a small bowl. Whisk in the cooled shallot and olive oil mixture until combined.
Drizzle the dressing over the salad and toss thoroughly to coat all the ingredients.
Season the salad with salt and freshly ground black pepper according to your preference. Give it a final toss before serving.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryOlive

Cuisineitalian

AuthorFood Network UK