Farfalle and Asparagus Spring Pasta Salad

Tasty Tuesday Series:

We had this for lunch on Easter. Some plates were licked clean (not mentioning names). Everyone had second helpings.

1/2 lb (1/2 box) whole wheat farfalle or other pasta shapes

1 bunch tender (baby) asparagus, roughly chopped

1 large carrot, shredded

1 C. diced grape tomatoes

1 can artichoke hearts in water (quartered), drained and roughly chopped

1 can black olives, drained and roughly chopped

cashew parmesan for topping (recipe below)

1/2 C. of balsamic vinaigrette (recipe below)

Method: Cook farfalle according to package directions. During the last few minutes of boiling, add the asparagus directly into the pasta pot. Cover and continue to cook until pasta is al dente. Drain in colander and put pasta and asparagus into large salad bowl. Add all of the other chopped vegetables, no need to let it cool. Toss with balsalmic vinaigrette and shake a little cashew parmesan on each individual serving. This salad is good warm or cold!

Cashew Parmesan

2 C. raw cashews

1/2  – 1 t. garlic salt (depends on your salt preference)

Method: Process cashews and garlic salt in food processor until fine. Don’t do it too long or it will turn into nut butter! Put in a pint mason jar. You can use an old parmesan shaker lid (if you have one) it fits a mason jar! Store in the fridge

Balsamic Vinaigrette

This recipe is adapted from my copy of Eat to Live. He says not to consume oil, but the oil was in the dressing recipe in the book, this makes about 1.5 cups of dressing so 2 T. oil is quite reasonable!

1/2 C. water

1/4 C. pomegranate infused red wine vinegar (regular red wine vinegar will do)

2 T. extra virgin olive oil

1/4 C. balsamic vinegar

1/4 whole fruit no sugar added apricot preserves (not the kind with splenda, gross)

4 cloves minced garlic

1 t. dried oregano

1 t. dried basil

1/2 t. onion powder

1 t. salt

1/2 t. ground black pepper

Method: Blend all ingredients until smooth and creamy. This is super low fat and low calorie but super delicious. You only need to use 1/2 C. for the pasta salad. Put the rest in the fridge to put on your greens for later!

6 thoughts on “Farfalle and Asparagus Spring Pasta Salad

    • Precisely why I had the ingredients to make it. It’s really light and refreshing, so hopefully there will be some room in that radiant amazing belly for it 😉

      My 3 year old keeps making me show him my belly and asking me if there is a baby in there since seeing yours last week. He is getting mad that mine isn’t growing.

  1. We made this for lunch Saturday and matt said he could eat this every day for the rest of the week. So I have now stocked up on artichoke hearts and olives since both kids had things they liked to pick out of the salad. I have friends I’m convincing to check out the blog just for the dressing – i could probably eat it on almost anything. And good luck convincing K there is no baby. Our neighbor just got married and her 6YO asked where the baby was when she came out of the temple.

    • I was trying to think of something simple to make tonight for a veg neighbor who just had hysterectomy because of cervical cancer 😦 Thanks for the reminder. WE LOVED THAT DISH! She will love it too.

      Funny about the temple story. Both my kids have been talking about babies, it’s driving me batty!

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