Spring Pasta Salad With Asparagus Tomato And Mozzarella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING



Asparagus Pasta Salad with Italian Dressing image

Skip the store-bought pasta salads in favor of a quick and easy recipe for Asparagus Pasta Salad tossed in homemade Italian dressing!

Provided by Kelly Senyei

Time 27m

Number Of Ingredients 12

1/3 cup red wine 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, or more to taste (optional)
1/2 cup extra-virgin olive oil
1 pound asparagus
2 1/2 cups uncooked pasta, such as penne or rotini
2/3 cup sliced red onions
1 1/2 cups diced tomatoes
2/3 cup shredded Parmesan cheese, for serving

Steps:

  • In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside.
  • Remove the tough stems of the asparagus then cut each spear into 1-inch 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.
  • Transfer the 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 it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 214 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

Steps:

  • Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
  • Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

TOMATO ASPARAGUS SALAD



Tomato Asparagus Salad image

Instead of reaching for the old reliable head of iceberg lettuce to make a plain salad, whip up this refreshing variation instead. With just six ingredients, it's a cinch to prepare and makes an attractive presentation. The fresh flavor of the asparagus and tomato complement each other well.-Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 pound fresh asparagus, trimmed
6 romaine leaves
4 cups torn romaine
10 cherry tomatoes, halved
1/3 cup fat-free Italian salad dressing
2 tablespoons grated Parmesan cheese

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry., Line a serving platter with romaine leaves; top with torn romaine. Arrange asparagus over romaine; top with tomatoes. Drizzle with dressing and sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 62 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 174mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

SPRING PESTO PASTA WITH ASPARAGUS



Spring Pesto Pasta with Asparagus image

Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad.

Provided by Sam | Ahead of Thyme

Categories     Pasta

Time 20m

Number Of Ingredients 7

1/2 lb. asparagus, ends trimmed and cut into 1-inch pieces
1 lb. pasta
1/2 cup basil pesto, store-bought or homemade
1/4 cup chives, finely chopped
zest from 1 lemon
1/3 cup mozzarella cheese, cubed
1/4 cup Parmesan cheese, grated

Steps:

  • Bring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
  • Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about 1/4 cup of cooking water.
  • In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
  • Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.

Nutrition Facts : ServingSize 1 serving, Calories 411 calories, Sugar 3.2 g, Sodium 287.9 mg, Fat 12.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 3.7 g, Protein 15.4 g, Cholesterol 3.5 mg

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING



Asparagus Pasta Salad with Italian Dressing image

This pasta salad is endlessly adaptable 365 days a year. Take your favorite pasta shape, add any vegetables in season then toss it all in a homemade Italian dressing. Yes, it's that simple!

Provided by Kelly Senyei

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 13

1/3 cup red wine vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
1/2 cup extra-virgin olive oil
Kosher salt
2 1/2 cups dried short pasta, such as penne or rotini
1 pound asparagus, tough stems removed, spears cut into 1-inch lengths
2/3 cup sliced red onions
1 1/2 cups diced tomatoes
2/3 cup grated Parmesan, for serving

Steps:

  • For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
  • For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
  • Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.

ASPARAGUS MOZZARELLA SALAD



Asparagus Mozzarella Salad image

This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. -Lisa Gibbs, Muskegon, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 15 servings (2/3 cup each).

Number Of Ingredients 13

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pound fresh mozzarella cheese, cubed
2 cups grape tomatoes
1 medium red onion, halved and sliced
1/4 cup minced fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons lemon juice

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil., In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.

Nutrition Facts : Calories 135 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA



Spring Pasta Salad With Asparagus, Tomato and Mozzarella image

Spring is in the air! So many recipes come to mind this time of year. Here's one you're sure to enjoy.

Provided by FLUFFSTER

Categories     Penne

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs asparagus, stems peeled if tough
salt
1 lb penne pasta
1/2 lb fresh mozzarella cheese, cut into small cubes
1 bunch scallion, about a dozen, sliced into thin rounds (or green onions)
2 dozen ripe cherry tomatoes, cut in half (to let them drain for about 20 minutes in a colander, to let them give up their juices)
1/2 cup extra virgin olive oil
1 lemon, juice and zest of
1/2 cup pine nuts, lightly toasted
1 cup fresh basil leaf, chopped (about a large handful)

Steps:

  • Put up a large pot of salted water for cooking the pasta and bring it to a boil.
  • Add the asparagus and blanch it until just tender, about 3 minutes.
  • Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
  • Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
  • In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
  • Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

Nutrition Facts : Calories 1004.9, Fat 54.4, SaturatedFat 12.5, Cholesterol 44.9, Sodium 397.1, Carbohydrate 109.2, Fiber 19.2, Sugar 7.5, Protein 29.6

ASPARAGUS WITH TOMATOES



Asparagus with Tomatoes image

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Provided by KEANSOR

Categories     Side Dish     Vegetables     Tomatoes

Time 12m

Yield 4

Number Of Ingredients 5

1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Steps:

  • Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
  • In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g

ASPARAGUS PASTA SALAD WITH HONEY MUSTARD DRESSING



Asparagus Pasta Salad with Honey Mustard Dressing image

This asparagus pasta salad is the perfect dish for spring! Tossed in a delicious honey mustard vinaigrette, it is super flavorful and easy.

Provided by How Sweet Eats

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 13

1 pound pasta, (cooked)
kosher salt and pepper
1 pound asparagus, (woody stems removed and cut into thirds)
1 pint cherry tomatoes, (quartered)
4 green onions, (thinly sliced)
8 ounces white cheddar or fontina cheese, (cubed)
¼ cup chopped fresh herbs, (like basil and parsley)
¼ cup apple cider vinegar
2 tablespoons honey
2 tablespoons dijon mustard
2 garlic cloves, (finely minced or pressed)
kosher salt and pepper
1/2 cup extra virgin olive oil

Steps:

  • Bring a pot of salted water to a boil and cook the pasta according to the directions.
  • Heat the olive oil in a skillet over medium heat. Add the asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened (like as if you would eat it straight from the pan!), then turn off the heat.
  • In a large bowl, combine the cooked pasta, the asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine. Taste the pasta salad and add another pinch of salt and pepper if you find that it needs it (this will depend on how much you use for the boiling pasta, dressing and asparagus!). Stir in the fresh herbs.
  • You can store this in the fridge now until serving, or you can serve it immediately. It will last in the fridge for 2 to 3 days. If you are making it a day or so ahead of time, I suggest tossing in the fresh herbs right before serving.
  • Enjoy!

More about "spring pasta salad with asparagus tomato and mozzarella recipes"

CREAMY ASPARAGUS PASTA RECIPE | CHEFDEHOME.COM
creamy-asparagus-pasta-recipe-chefdehomecom image
2021-08-29 Assemble Asparagus Pasta - Add green peas, cooked asparagus, lemon juice, cooked and drained penne pasta, half of chopped basil to the skillet with 1/2 cup of reserved pasta liquid. Toss the pasta with sauce sitting at the bottom of pan until pasta …
From chefdehome.com
Cuisine Italian
Category Pasta, Dinner, Lunch
Servings 4-6
Total Time 35 mins
  • Cook Asparagus: In a bowl, add water with ice. Set aside. Bring a pot of water to rolling boil. Add trimmed and cut asparagus. Cook for 2-3 minutes or until asparagus is dark green in color. Drain water. Add asparagus to water with ice. Set aside.
  • Cook penne pasta according to package direction. Once cooked, drain pasta reserving 1/2 cup of liquid.
  • Cook Pasta Sauce - While pasta cooks, heat a deep large saute pan or skillet on medium heat. Add olive oil and shallot. Cook until onions are soft. Now add diced sun-dried tomatoes and garlic. Cook for 30 seconds to flavor the oil. Sprinkle flour on top and cook stirring often for 1 minute. Add lukewarm milk. Stir often until milk thickens and there are no lumps. Mix in 1/2 tsp salt, chicken stock, cream cheese and half of parmesan cheese. Stir until fully combined.
  • Assemble Asparagus Pasta - Add green peas, cooked asparagus, lemon juice, cooked and drained penne pasta, half of chopped basil to the skillet with 1/2 cup of reserved pasta liquid. Toss the pasta with sauce sitting at the bottom of pan until pasta looks creamy and everything is well distributed. Taste and adjust seasoning with salt and black pepper.


BEST CAPRESE ASPARAGUS RECIPE - HOW TO MAKE CAPRESE ASPARAGUS
best-caprese-asparagus-recipe-how-to-make-caprese-asparagus image
2017-05-03 Preheat oven to 425°. On a large baking sheet, toss asparagus with olive oil and season with salt and pepper. Push to one side of the baking sheet and sprinkle mozzarella …
From delish.com
5/5 (5)
Category Appetizers, Side Dish
Occupation Food Director
Total Time 30 mins
  • Preheat oven to 425°. On a large baking sheet, toss asparagus with olive oil and season with salt and pepper.
  • On the other side of the baking sheet, toss cherry tomatoes with olive oil and season with salt and pepper.


ROASTED ASPARAGUS WITH MOZZARELLA - GIVE RECIPE
roasted-asparagus-with-mozzarella-give image
2015-06-14 Roasted Asparagus with Mozzarella is a simple yet addictive side that you can serve with anything at any time.. We love making such easy snack recipes for gatherings and match them with various dips.A few more recipes …
From giverecipe.com
4.7/5 (3)
Total Time 28 mins
Category Side Dish
Calories 225 per serving


SPRING SALAD RECIPE, PLUS BAKED ORZO WITH MOZZARELLA AND ...
spring-salad-recipe-plus-baked-orzo-with-mozzarella-and image
2012-05-05 Yotam Ottolenghi's recipes for spring salad, plus baked orzo with mozzarella and oregano . Green is the colour of the season, so make the most of it in a vibrant salad. Plus a simple baked pasta ...
From theguardian.com
Estimated Reading Time 3 mins


20-MINUTE TOMATO, BASIL, AND MOZZARELLA PASTA SALAD ...
20-minute-tomato-basil-and-mozzarella-pasta-salad image
2019-06-03 Remove the mozzarella balls from the oil and set aside. When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. Place cooled pasta in a large mixing bowl. Add dressing to pasta, then add the tomatoes, basil, onion, and mozzarella …
From bakerbynature.com
4.8/5 (11)
Category Dinner
Cuisine Italian
Total Time 20 mins


SPRING PASTA SALAD WITH ASPARAGUS, BACON & FETA - MARLA ...
spring-pasta-salad-with-asparagus-bacon-feta-marla image
2014-05-02 Then this Spring Pasta Salad with Asparagus, Bacon & Feta will brighten up your days, nights & everything in between. Dishes like this are so perfect for this time of year. Tiny cut asparagus matches the shape of this ditalini pasta. The bacon & feta cubes are cut to match as well. All of the ingredients in this salad …
From marlameridith.com
Reviews 21
Estimated Reading Time 1 min


SPRING PASTA WITH ASPARAGUS AND GRAPE TOMATOES RECIPE ...
2021-05-07 Add onion; cook 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon 1 cup pasta ...
From myrecipes.com
5/5 (1)
Total Time 17 mins
Servings 6
Calories 218 per serving
  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
  • Heat a large skillet over medium heat. Add 1 teaspoon olive oil; swirl to coat. Add onion; cook 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 1 1/2 tablespoons cheese. Garnish with fresh basil, if desired.


CUCUMBER TOMATO SALAD WITH AVOCADO - CARLSBAD CRAVINGS
2018-04-12 This Cucumber Tomato Salad is bursting with crisp cucumbers, juicy tomatoes, crunchy asparagus, creamy avocados, tangy red onions, and melt-in-your-mouth mozzarella drizzled with tangy Italian Dressing for the ultimate quick, refreshingly delicious spring and summer salad…
From carlsbadcravings.com
Reviews 4
Estimated Reading Time 9 mins
Servings 6
Total Time 22 mins
  • Combine all the Dressing ingredients in medium bowl and whisk to combine. Set aside then whisk again before using.
  • Add all of the salad ingredients to a large bowl EXCEPT avocados, drizzle with salad dressing and toss to combine. Cover with plastic wrap and chill at least 30 minutes.
  • Add chopped avocado right before serving and gently stir to combine. If you aren’t eating all of your Cucumber Tomato Salad immediately, then only add avocado to portion(s) that are being eaten because the avocado will brown.


33 SUMMERY PASTA SALAD RECIPES | FOOD NETWORK CANADA

From foodnetwork.ca


PASTA WITH TOMATO AND MOZZARELLA | RECIPES | DELIA ONLINE
2015-11-09 Delia's Pasta with Tomato and Mozzarella recipe. Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper. A green salad is a good partner, though if you are pursuing the low-fat option remember to go easy on the salad dressing.
From deliaonline.com
Cuisine General
Estimated Reading Time 1 min
Servings 2-3


15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT ...
2021-01-05 15 Asparagus Pasta Recipes You'll Want to Make on Repeat. From creamy fettuccine to shrimp and penne, classic pasta dishes become even better with the addition of fresh, snappy asparagus. Read on for all the asparagus pasta recipes you need in your repertoire, including fresh ideas for asparagus pasta salad, pasta with pesto, primavera, and more.
From allrecipes.com
Author Mary Claire Lagroue
Estimated Reading Time 3 mins


HEALTHY PASTA SALAD RECIPE WITH MOZZARELLA – EASY PASTA ...
2021-04-11 M ozzarella Pasta Salad – Loaded with flavor and color! With crisp vegetables, fresh mozzarella, and tossed with a delicious parmesan dressing, this mozzarella pasta salad is the perfect side dish or main course for a warm Spring or Summer evening. Ready in under 15 minutes from start to finish, the pasta salad keeps very well in the refrigerator so you can make it in advance and bring it to ...
From eatwell101.com
Servings 4
Calories 608 per serving
Category Cook, Cooking & Meals, Lunch, Salads Recipes


ONE POT SPRING PESTO PASTA WITH PEAS & ASPARAGUS - SIMPLY ...
2018-04-03 Instructions. Cook the pasta according to package instructions. When there are 5 minutes remaining on the cook time, add in the asparagus and peas. If using homemade pesto, prepare the pesto while the pasta cooks. Once pasta is al dente, drain the entire pot into a colander and rinse quickly under cold water.
From simplyquinoa.com
5/5 (1)
Calories 698 per serving
Category Main Course


BRIGHT SPRING SALAD RECIPE - LOVE AND LEMONS
2020-05-12 Allow the asparagus to dry and transfer it back to the bowl and add the peas. Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt. Add half of the dressing to the bowl with the asparagus and …
From loveandlemons.com
5/5 (21)
Servings 4
Cuisine American
Category Salad


10 BEST VEGETARIAN TORTELLINI PASTA SALAD RECIPES | YUMMLY
2021-09-07 Tortellini Pasta Salad (Vegetarian) Small Town Woman. diced red onion, fresh mozzarella, grape tomatoes, refrigerated cheese tortellini and 5 more.
From yummly.com


PASTA SALAD WITH ASPARAGUS CORN AND SUN DRIED TOMATOES RECIPES
Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook ...
From tfrecipes.com


Related Search