It’s July 1st.
It’ll be Halloween before you know it. I didn’t just say that. Sorry.
I am one of the few people I know who never wants summer to end. It’s my favorite season. Heat and all.
Flip flops, shorts, no school schedule, swimming, popsicles, and grilling.
Plus, it’s the only time I actually crave fruit.
Also? I could live off of pasta salads like this one. Sweet, tangy, and light. One of those where you need someone to pry the large mixing bowl out of your hands or you’ll eat all 8 servings without sharing. Ya. That kind.
I used a pasta called radiatore, found at Walmart – it’s Trevor’s favorite, because he thinks they look like tiny brains – but you can use any short pasta you like.
Just ohemgee. So so good. We love it so much, I’ve lost count how many times I’ve made it!
- 3 cups uncooked short pasta , such as penne, rotini, or radiatore
- 1 pound asparagus , tough ends removed, then cut into 1-inch pieces
- 1 1/2 cups cherry tomatoes , cut in half
- 1/4 cup pine nuts
- 2 stalks scallions , diced
- 1/2 cup shredded Parmesan cheese
- 1/2 cup Italian dressing (homemade or store bought)
Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 2 minutes before done, add the asparagus to boiling water and continue cooking. Drain the pasta and asparagus under cold water.
Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, pine nuts, scallions, and Parmesan. Pour the dressing over the mixture and gently toss to combine.
Serve right away at room temperature or refrigerate for a few hours to meld the flavors. Serve with extra Parmesan, if desired.
depending on the dressing you use, taste and adjust seasoning with a touch of salt and pepper to taste, if necessary.