The asparagus has been gorgeous this year. Skinny and tender, it requires just the tiniest bit of steaming, then a hint of lemon and salt. Every time I would normally have a salad, I’ve been serving asparagus instead. I’m saving up some in the freezer for soup later, and I’m also trying to incorporate it in as many main dishes as possible. This week, I put it in pasta salad.
I’m sending this over to Ruth’s Presto Pasta Nights hosted this week by Gillian of So So Simple Food.
2 tablespoons balsamic vinegar
2 tablespoon lemon juice
3 tablespoons olive oil
2 teaspoons fresh oregano or 1/2 teaspoon dried
1/2 teaspoon salt
1 fat clove garlic, minced
Freshly ground black pepper
Whisk all ingredients together.
5-6 ounces button mushrooms, sliced
8 ounces asparagus
8 ounces farfalle
3/4 cup sliced yellow bell pepper (about 1/2 a pepper)
1/2 cup thinly sliced red onion
1/4 cup minced parsley
3 large pepperoncini, stemmed, seeded, and minced
Toss the sliced mushrooms with 2 or 3 tablespoons of dressing and set aside. Snap the woody ends from the asparagus and cut into 1-1/2 to 2 inch pieces.
Bring a large pot of water to a boil. Cook the pasta according to package instructions. During the last 3 minutes of cooking time, add the asparagus and stir. Drain the pasta and asparagus. Toss with remaining salad dressing. Add the bell pepper, onion, parsley and pepperoncini and toss again.