Asparagus Pineapple Pasta Salad Recipe
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The peppers, tomatoes, and pineapple combined with the
in this pasta salad create a garden fresh flavor. This
is the perfect way to enjoy fresh asparagus. You can find many more
on our site.
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1 bunch asparagus - trimmed into bite sized pieces
1 yellow pepper - seeded and cut into julienne strips
2 medium sized tomatoes - diced
1 cup pineapple tidbits, drained
8 ounces pasta - any medium sized such as bow tie or cork screw, cooked
1/2 cup seasoned rice vinegar
1 cup vegetable oil
Salt and white pepper to taste
2 tablespoons powdered ginger
2 teaspoons garlic - chopped
2 tablespoons toasted sesame seeds
: medium skillet, large bowl, small bowl
In a large skillet, blanch asparagus in two inches of boiling water for 2-3 minutes then submerge it in an ice bath to stop the cooking process.
In a large bowl, combine the asparagus, peppers, tomatoes, pineapple, and pasta.
Whisk together the vinegar, oil, salt, white pepper, ginger and garlic in a small bowl to make a dressing.
Pour the dressing over the asparagus mixture and toss to coat.
Cover and marinate in the refrigerator for 3-4 hours.
Drain off any excess dressing.
Stir to combine and garnish with sesame seeds before serving.
Spring Vegetable Pasta Salad
white wine vinegar
Pineapple Pretzel Salad
Pasta Salad Dressing
dried thyme leaves
freshly ground black pepper
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