Real Recipes From Real Home Cooks ®

asparagus salad

★★★★★ 2
a recipe by
karol duncan
canton, GA

This is a good summer recipe. It's one of my own, and everyone in the family and friends love this recipe. You can add grilled chicken from the store if you want this as a main dish.

Blue Ribbon Recipe

Light and refreshing, this is a wonderful summer pasta salad. We love the texture of crisp asparagus and celery slices with the tender bow-tie pasta. Italian dressing adds a punch of zesty flavor. We added grilled chicken and it makes this pasta salad hearty enough for a light summer dinner.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 40 Min
cook time 15 Min
method Blend

Ingredients For asparagus salad

  • 12 oz
    bow-tie pasta, cooked and drained
  • 1 bunch
    fresh asparagus
  • 6 sm
    green onions, green part only
  • 3/4 pt
    grape tomatoes or cherry tomatoes
  • 1 can
    black olives, chopped
  • 4 oz
    Parmesan cheese, shaved
  • 1/2 c
    Italian dressing bottled
  • 1 pkg
    grilled chicken (in meat isle cut into 1/2 inches)
  • 4 stick
    celery, chopped thin

How To Make asparagus salad

  • Cooking bow-tie pasta.
    Cook bow-tie pasta according to the directions on the box; for about 10 to 12 minutes.
  • Tomatoes, green onions, and celery in a bowl.
    Cut tomatoes in half. Slice green ends of green onions. Chop celery into thin slices. Place all ingredients in a bowl as you cut your vegetables.
  • Cooked asparagus in an ice bath.
    Break ends off the lower ends of the asparagus and place in boiling water for 3 minutes. Drain and place immediately into an ice water bath to keep them greener and a little crunchy.
  • Cutting asparagus into small pieces.
    Pat them dry and cut them into 1/2 inches.
  • Mixing all ingredients and Italian dressing together.
    Mix this in with the cooked bow-tie pasta that has been rinsed in cold water and drained off. Add 1/2 cup Italian Dressing and mix well.
  • A bowl of Asparagus Salad ready to serve.
    Shave the Parmesan cheese into the bowl and mix well. Chill until ready to serve about 2 hours or 24 hours. Serves 8.