Prep time: Not long
Cook time:
Yields: 12 servings
Additional information:
Jeff''s Mom made this recipe for a dinner salad one night and now she makes it all the time because we love it so much. It's a great family picnic salad. Also, it can be prepared early in the day if neccessary by making the pasta, dressing and asparagus beforehand and refridgerating and then adding the cashews and spinach last minute and tossing.
Cook asparagus in a large pot of salted water until just tender (about 3 mins). Using a slotted spoon, transfer asparagus to a small bowl and cool.
Add pasta to the same pot you used to cook the asparagus and cook until just tender but still firm to bite. Drain well.
Transfer pasta to a very large bowl. Toss with 1 tbsp olive oil and cool.
Blend 1/2 cup olive oil, green onions, vinegar and soy sauce in blender until smooth (about 2 mins). Pour dressing over pasta and then add the asparagus, spinach and cashews. Toss so everything is coated with dressing.
Serve.
Glenna says...
This is delicious. We will use the dressing for other pasta salads, too.
Posted on June 12, 2009 05:19AM · Report this