Name: Penne, Spinach, Asparagus and Cashew Salad
Yield: Makes 12 Servings
Ingredients: 1 1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces; 1 1/2 pounds penne or rigatoni pasta; 1 tablespoon plus 1/2 cup olive oil; 3/4 cup sliced green onions; 6 tablespoons white wine vinegar; 2 tablespoons soy sauce; 1 6-ounce package baby spinach; 1 cup (about 4 ounces) salted roasted cashews, coarsely chopped

This inventive salad is a terrific addition to any summer buffet. For this party, also prepare red cabbage coleslaw, or buy some at the market or a take-out spot.

Recipe information

Yield
Makes 12 Servings

Ingredients

1 1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces

1 1/2 pounds penne or rigatoni pasta

1 tablespoon plus 1/2 cup olive oil

3/4 cup sliced green onions

6 tablespoons white wine vinegar

2 tablespoons soy sauce

1 6-ounce package baby spinach

1 cup (about 4 ounces) salted roasted cashews, coarsely chopped

Preparation

Step 1
Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
Step 2
Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.

TagsPasta Salad Pasta Penne Asparagus Vegetable Spinach Leafy Greens Cashew Nut Side Dinner Dairy Free Vegetarian Vegan Easy Blender Spring Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes