ASPARAGUS PASTA SALAD
This asparagus pasta salad with strawberries and balsamic dressing is the perfect spring and summer recipe! I love making it for potlucks, picnics, and BBQs! It’s vegan, healthy, and ready in just 20 minutes.
Ingredients
For the asparagus pasta salad:
- 14 oz green asparagus
- 14 oz fresh strawberries
- 9 oz whole wheat rotini or penne (for a gluten-free version use brown rice rotini)
- 2 handful baby arugula or baby spinach
For the dressing:
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- black pepper, to taste
- balsamic reduction, optional
Instructions
- With a knife, cut off the woody part of the asparagus. Then cut them into about 1.5 inch pieces.
- Cook the pasta according to the instructions on the package. Rinse with cold water after cooking.
- Heat some oil in a large pan and cook the asparagus on high heat for about 8 minutes.
- In the meantime, make the dressing. Combine all the ingredients in a small bowl and whisk well.
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