Asparagus Pasta Salad with Honey Mustard Dressing (Print-Friendly Version)
Pasta, asparagus and cheese are dressed after cooling. The asparagus is blanched in the pasta water so no unlisted sautéing oil is needed.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 pound dry pasta, cooked according to package
02 - kosher salt and pepper, to taste
03 - 1 pound asparagus, woody stems removed and cut into thirds
04 - 1 pint cherry tomatoes, quartered
05 - 4 green onions, thinly sliced
06 - 8 ounces white cheddar or fontina cheese, cubed
07 - ¼ cup chopped fresh herbs (basil and parsley)
08 - ¼ cup apple cider vinegar
09 - 2 tablespoons honey
10 - 2 tablespoons dijon mustard
11 - 2 garlic cloves, finely minced or pressed
12 - kosher salt and pepper, to taste
13 - ½ cup extra virgin olive oil
# How to Make It:
01 - Cook one pound dry pasta according to its package. Add asparagus during the last few minutes, cooking until bright and just tender. Drain, cool promptly and drain again thoroughly.
02 - Whisk vinegar, honey, mustard, garlic, salt and pepper, then gradually whisk in the half cup oil.
03 - Combine cooled pasta and asparagus with tomatoes, scallions and cheese. Add dressing gradually and toss.
04 - Fold in herbs close to serving and keep chilled. Reserve extra dressing separately if the salad is already coated.
# Extra Suggestions:
01 - This revision specifies a pound of dry pasta before cooking. Measuring after cooking would produce a much smaller batch.
02 - Warm pasta softens the cubes and can make the salad greasy instead of leaving distinct cheese pieces.