Drain in colander and add to bowl with asparagus, arugula, radishes, and chives. My personal combination of Summer veggies, especially onion, make a great side for your bar b q. I like it all by itself. :) We also highly recommend you.

Ingredients of Garden-Greens Pasta Salad

  1. You need 3/4 lb of asparagus, trimmed.
  2. Prepare 3 oz of goat cheese or part-skim ricotta.
  3. It's 1/4 cup of extra virgin olive oil.
  4. You need 3 tbsp of fresh lemon juice.
  5. It's 2 tbsp of heavy cream.
  6. It's 5 of pepperoncini, rinsed, seeded, and chopped.
  7. You need 3/4 lb of gemelli or rotini.
  8. It's 10 oz of frozen sweet peas, thawed.
  9. You need 5 oz of baby arugula, chopped.
  10. Prepare 1 cup of sliced radishes.
  11. It's 1 cup of chopped chives.

Garden-Greens Pasta Salad step by step

  1. Cook asparagus in large pot of boiling water until tender, 3 minutes. Transfer asparagus to bowl of ice water, reserving cooking water (do not empty pot). Drain cooled asparagus and cut into 1 1/2 " pieces..
  2. Whisk cheese, oil, juice, cream, and 1/2 cup of the cooking water in large bowl. Stir in pepperoncini..
  3. Return water in pot to a bowl. Add pasta and cook per package directions, stirring in peas during last minute of cooking time. Drain in colander and add to bowl with asparagus, arugula, radishes and chives. Toss until just combined. Season..
  4. Nutrition (per serving) 406 cal, 14 g pro, 53g carb, 5 g fiber, 15.5 g fat, 4.5 g sat fat, 256 mg sodium.

See more ideas about Cooking recipes, Salad recipes and Soup and salad. This best-ever pasta salad is creamy, tangy and loaded with fresh vegetables. Justin Chapple set out to improve pasta salad, which is often bland, thick and laden with mayonnaise. Here, he dresses pasta with a tangy and creamy mix of buttermilk, vinegar and mayo, then mixes in plenty of greens to. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice.

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