Pasta Salad With Asparagus And Red Peppers

Submitted by: admin on April 2, 2020

Serves 6 To 8

Ingredients

1-1⁄2 pounds asparagus, trimmed and cut into 2-inch pieces
3 large red bell peppers, stemmed, seeded, and cut into 1-1⁄2-inch pieces
1⁄2 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper
1⁄2 teaspoon grated lemon zest plus 1⁄4 cup juice (2 lemons)
1 garlic clove, minced
1 pound bite-size pasta such as fusilli, farfalle, or orecchiette
3 tablespoons chopped fresh chives
1⁄3 cup grated Parmesan cheese

Instructions

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Toss asparagus and peppers with 2 tablespoons oil, salt and pepper to taste, and transfer to large baking sheet. Roast until tender and lightly browned, 15 to 17 minutes; let cool to room temperature.
  2. Meanwhile, whisk lemon juice and zest, 3⁄4 teaspoon salt, garlic, and pepper to taste in large bowl; whisk in remaining 3⁄4 cup oil in slow, steady stream until smooth.
  3. Bring 4 quarts water to boil in large pot over high heat. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus and peppers, chives, and grated Parmesan; toss to mix thoroughly. Let cool to room temperature, season with salt and pepper to taste, and serve. (Pasta salad can be refrigerated for up to 1 day; return to room temperature before serving.)

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!