Vegetarian and vegan asparagus pasta salad with tomatoes and fresh parsley and tossed in a quick and easy balsamic vinaigrette dressing. A quick and easy vegetarian pasta salad perfect for when fresh asparagus is in season. Enjoy!
Ingredients:
- 2 cups bowtie, shell or macaroni pasta, cooked
- 1/2 pound asparagus, diced
- 3 carrots, diced (optional)
- 1 yellow bell pepper, diced (optional)
- 3 tomatoes, diced
- 3 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 1/2 tsp Dijon mustard
- 1/2 tsp dried basil
- salt and pepper to taste
Preparation:
Blanch or steam the asparagus, carrots and bell pepper separately in a bit of water just until cooked. In a large bowl, combine the asparagus, carrots, bell peppers, tomatoes, pasta and parsley.
In a small bowl or blender, whisk together the olive oil, vinegar, mustard, basil and and salt and pepper. Pour this dressing over the pasta, stirring well to coat.
Chill before serving, if desired.
