Asparagus Spinach Pasta Salad

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.


12 servings


1 1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1 1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 (6 ounce) package fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese


Preheat oven to 400°F (204°C). Place asparagus in a 13 x 9-inch baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt.

Bake, uncovered for 8 to 10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain.

For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam.

In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 10 minutes

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Kathleen Lucas, Trumbull, Connecticut

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