Monday, April 16, 2012

Spring Pasta Salad with Asparagus & Prosciutto

Spring is in full swing in the Northeast. Flowers everywhere, the leaves are back on the trees, birds are singing! Ah, I love it, and it means summer isn't far off. Spring also means asparagus is in season. This recipe has a light and tangy flavor. It uses minimal dressing compared to my other pasta salads. Instead of penne or rotini, I've opted for small orzo pasta to soak up the flavors of the sun-dried tomato, lemon, and other great tastes. The prosciutto adds some extra protein, but if you're a vegetarian, you can leave it out.

Spring Pasta Salad with Asparagus & Prosciutto
What you need
1 lb orzo pasta
10-12 oz asparagus, ends cut off and sliced into thirds
3 oz prosciutto, sliced
1/2 cucumber, quarted and thinly sliced
1/2 red bell pepper, chopped
1/2 c. matchstick carrots, roughly chopped
1/4 c. diced red onion
1/4 c. sun-dried tomatoes packed in oil, chopped
1/2 of 14 oz can artichoke hearts (drained & rinsed), chopped
Fresh cracked black pepper, to taste

3 T. Lemon juice
1 clove garlic, minced
1/2 c. vinegar (white wine, red wine, or balsamic all work well depending on your mood)
1/4 c. olive oil
Italian seasoning, to taste
2 T. fresh chopped basil
1/4 c. grated Parmesan cheese
Fresh cracked black pepper, to taste

What you do
Boil pasta according to package directions while you prepare your other ingredients. Drain and rinse pasta with cold water when done.

Steam or boil asparagus for 2 minutes then place in cold water bath. Combine pasta, prosciutto, and all other veggies in a large mixing bowl.

Prepare and combine all ingredients for dressing. Pour over pasta and stir to coat. Refrigerate for several hours or overnight before serving.

Wine pairing: A light Pinot Noir if you're in the mood for red. Or, if you prefer a white go for a glass of Sauvignon Blanc.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...