Asparagus Pasta Salad

Total Time:
30 min
10 min
20 min

4 servings


Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.

Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

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    I cooked this for my parents, and my mom is allergic to shallots, so I used garlic and onion instead. This may have changed the flavor of the dressing, but, if you use this alternative, the dressing needs only about 1/4 C EVOO. I also added the juice of half a lemon, and ~2 tablespoons of "VerJooz" which is a Cabernet Franc verjuice. Next time, I won't even use the lemon, and use about 3 tablespoons VJ instead. If you can find the VerJooz, pick up a bottle - though it is only made in New York. It is great to use in a lot of recipes when a tangy flavor is desired. I also topped the salad with some shaved Parmesan - Reggiano. Finally, I served this dish cold, making it great for the summer heat.
    I also left out the endive, and substituted red onion for shallots. I felt like the dressing was a little oily, so I added a bit of plain greek yogurt. Tasty, but I'm not wild about the original recipe.
    I've made this three times now and have tweaked the recipe a bit. I added more vinegar, halved grape tomatoes, a few bacon bits, and omitted the endive and peas. The salad tastes so much better if you use fresh parsley. I'm definitely going to take the suggestion of adding garlic to the dressing. My husband doesn't normally like salads, but he loves this one. It's almost better the next day.
    I wish I would have made this recipe without the endive... it's so bitter and in my opinion just throws off the dish entirely. I liked the idea of a leafy pasta salad but the flavors were just off. I added some shredded Parmesan to try to spruce it up a bit which helped but I would not make this again.
    Looks like a nice dish. This site has a great version of this recipe
    Is there any place on the website that gives the nutritional value information for any of these recipes?
    My girlfriend made this for me and added Shrimp to make it a main course. It was very light and healthy, I'm even eating it the next day and I don't normally do leftovers. You will be the star of the BBQ.
    A great way to introduce endive into your family's diet. The first time for us, and even my children loved this pasta salad!
    This dish was very easy to make and tasted light and refreshing. For a variation, I added minced garlic to the dressing to give it more flavor and left out the endive.
    I made this yesterday for some friends and it was a big hit! It's not full of a TON of flavor, but it's very light and healthy and delicious. The only thing I did differently was that I added shredded cheese on the top (an Italian blend) and that helped. This is perfect for a light spring/summer lunch... bridal/baby shower... pot luck... you name it.
    I omited the parsely and the shallots, cause I'm not a fan, and it was still really tasty - THumbs up!
    Flavorful and very light.
    delicious. the recipe could use more asparagus.
    This recipe is very bland!
    Everyone at our bar-b-que loved this dish! I tweaked the dressing slightly--you may want to as well.
    I think the pasta needs some sort of cheese in order to make this a 5 star meal. I don't know. It just wasn't the best, but it was still good.
    This meal was tasted awesome and i loved it...its something i could eat like practically every day!
    Made this for thanksgiving dinner thinking it sounded very refreshing. The flavor was not good. Just was not a hit with anyone.
    Very yummy; oddly enough, leftovers are even better than the original provided you add salt to the unwarmed dish.
    I used a large shallot in the oil & poured the dressing over warm pasta; left out the peas & put in 1" red pepper strips .. very pretty & everyone gobbled it! Next time might add a crushed garlic clove to dressing.
    A very versatile dish which should appeal to anyone including young children.
    I added sundried tomatoes simmered with a little chicken stock. I love the different textures and colors. Great presentation. I plan to use for a baby shower next month.
    We love asparagus so were looking for a different way to serve it. I use many of Rachael's recipes on a regular basis but this one we did not like at all. My husband took one bite and said he would not eat any more.
    This is a great, very fresh tasting salad. I really thought the shallot oil gave a lot of flavor to the salad. I used rice wine vinegar because I just like it better than white. My family loved this. I will definately add this to my favorites!
    It is light, refreshing, and tasty
    This dish was simple to make and everyone loved it! It also tasted better the next day
    This dish came out great! My wife really enjoyed the salad. I will make this many more times.
    It was easy to make and very tasty, I doubled it for a party and there was nothing left over.
    My man-friend and I loved this dish. It is a nice light side dish, great for cookouts. The crispy vegetables combine nicely with the pasta. We added shrimp to the recipe for a great light main dish.
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