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Creamy pesto pasta salad with cherry tomatoes and mozzarella cheese in a white bowl.

Asparagus Pasta Salad

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 8
Calories 491 kcal

Ingredients
  

  • 1 pound pasta such as rotini or penne
  • 1 pound asparagus trimmed and cut into thirds
  • Kosher salt and freshly ground black pepper to taste
  • 1 pint cherry tomatoes quartered
  • 4 green onions thinly sliced
  • 8 ounces white cheddar or fontina cheese cubed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves minced
  • 1/2 cup extra-virgin olive oil plus extra, for sautéing
  • 1/4 cup fresh herbs like basil and parsley chopped

Instructions
 

  • Boil a pot of salted water and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
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  • In a skillet over medium heat, warm a drizzle of olive oil and sauté the asparagus with a pinch of salt and pepper until bright green and tender.
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  • In a large mixing bowl, toss together the cooked pasta, sautéed asparagus, cherry tomatoes, green onions, and cheese cubes.
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  • Whisk together the apple cider vinegar, honey, Dijon mustard, minced garlic, and olive oil in a small bowl until well combined.
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  • Pour the honey mustard dressing over the pasta mixture and toss until everything is evenly coated. Season with additional salt and pepper if needed.
  • Stir in the fresh herbs, then serve the salad immediately, or chill in the refrigerator for even more flavor.

Nutrition

Calories: 491kcalCarbohydrates: 53gProtein: 16gFat: 24gSaturated Fat: 8gSodium: 241mgFiber: 4g
Keyword asparagus pasta salad, honey mustard dressing
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