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Asparagus-Spinach Pasta Salad

Asparagus-Spinach Pasta Salad: A Bright Spring Refreshment

A vibrant Asparagus-Spinach Pasta Salad that's perfect for spring gatherings, light yet satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Asparagus Fresh, trimmed, and cut into 1-inch pieces
  • 4 cups Baby Spinach Fresh and nutrient-rich
  • 8 ounces Penne Pasta Cooked al dente
  • 2 each Green Onions Chopped
For the Roasting & Dressing
  • 2 tablespoons Olive Oil For roasting and dressing
  • 1 teaspoon Salt A pinch
  • 2 tablespoons White Wine Vinegar Adds tangy acidity
  • 1 tablespoon Soy Sauce Brings umami depth
For the Finishing Touches
  • 1/2 cup Cashews Coarsely chopped
  • 1/4 cup Parmesan Cheese Shredded

Equipment

  • Oven
  • blender
  • Pot
  • Baking dish
  • Mixing bowl

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Gather your ingredients.
  2. Place asparagus in a baking dish, drizzle with olive oil and salt. Roast for 8-10 minutes.
  3. Cook penne pasta in salted water for 8-10 minutes until al dente. Drain and set aside.
  4. In a blender, combine green onions, white wine vinegar, and soy sauce. Blend, then add olive oil until emulsified.
  5. In a large bowl, combine cooked penne, spinach, and roasted asparagus. Drizzle dressing and toss gently.
  6. Top with chopped cashews and Parmesan cheese. Serve immediately or chill before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 3mgSodium: 350mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

For a vegan version, omit Parmesan cheese or use plant-based cheese. Customize with grilled chicken for extra protein.

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