Roasted Asparagus And Spinach Pasta Salad
Ingredients
- 8 oz penne-OR-any tubular pasta, uncooked
- 1 lb fresh asparagus, cut in 1-inch pieces
- 2 tbs olive oil
- ¼ tsp salt
- 3 cups fresh baby spinach
- 2 tbs toasted sesame seeds
- 1 cup coarsely chopped cashews
- ½ cup shredded Parmesan cheese
- Dressing:
- ½ cup olive oil
- ½ cup chopped green onions
- 1 clove garlic, finely minced
- 5 tbs white wine vinegar
- 2 tbs soy sauce
- 1 tsp toasted (dark) sesame oil
- 1 tsp dijon mustard
Instructions
- Cook penne per package instructions. Rinse and drain; set aside.
- Preheat oven to 400 degrees F. Lay the asparagus on a baking sheet and drizzle with the 2 tbs olive oil; toss to coat. Sprinkle with the ¼ tsp salt.
- Roast asparagus for 8-10 minutes, or until it’s crisp/tender. Stir after 5 minutes. Set aside and let it cool.
- Place all dressing ingredients except for the oil in a blender. Pulse a few times to mix. With the blender running, add the oil in a steady stream. FYI you have to remove the little glass thing in the lid so to prevent making a mess, cover most of the hole with a paper towel while you’re adding the oil
- Mix the pasta, spinach and sesame seeds in a large bowl. Toss in dressing and top with the cashews and cheese.
source:bakeatmidnite
