Summertime and specifically, the Fourth of July holiday, are great opportunities to get together with family and friends. Taking time to slow down and enjoy the blessings and people in our lives, and to celebrate our freedom are wonderful traditions that we don’t want to lose. As you plan for your summer parties and this holiday week, here is an incredible recipe that is sure to be a hit at any BBQ or family gathering:
Asparagus Pasta Salad
Estimated Prep Time: 30 min.
Makes: 8-10 servings
8 oz. dried campanelle
1 lb. 1” cut asparagus
½ cup feta cheese
1 red pepper, chopped
½ red onion, chopped
1 can small, ripe, pitted black olives
4 garlic cloves, chopped
¼ cup chopped parsley
¼ cup chopped cilantro
¼ cup rough-chopped basil
½ lime zest and juice
1 container cherry tomatoes
½ cup frozen peas
2 cups fresh baby spinach
2 tsp. salt
1 tsp. pepper
1 large bottle Italian dressing (add more if needed)
Cook dried campanelle pasta as directed on box. Add asparagus to pasta water for the last two minutes. Drain and set aside to cool.
Combine other ingredients in large serving bowl. Add pasta and asparagus, and toss gently together. Taste, and add salt and pepper if needed. Refrigerate at least two hours before serving.
Optional ingredients: ¼ cup sliced almonds, ½ cup cubed salami, 1 cup small cooked shrimp. Cheddar or Colby cheese can be substituted for feta.
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