Roasted Asparagus And Spinach Pasta Salad
Prep time
Total time
Serves: 6-8
  • 8 oz penne-OR-any tubular pasta, uncooked
  • 1 lb fresh asparagus, cut in 1-inch pieces
  • 2 tbs olive oil
  • ¼ tsp salt
  • 3 cups fresh baby spinach
  • 2 tbs toasted sesame seeds
  • 1 cup coarsely chopped cashews
  • ½ cup shredded Parmesan cheese
  • Dressing:
  • ½ cup olive oil
  • ½ cup chopped green onions
  • 1 clove garlic, finely minced
  • 5 tbs white wine vinegar
  • 2 tbs soy sauce
  • 1 tsp toasted (dark) sesame oil
  • 1 tsp dijon mustard
  1. Cook penne per package instructions. Rinse and drain; set aside.
  2. Preheat oven to 400 degrees F. Lay the asparagus on a baking sheet and drizzle with the 2 tbs olive oil; toss to coat. Sprinkle with the ¼ tsp salt.
  3. Roast asparagus for 8-10 minutes, or until it's crisp/tender. Stir after 5 minutes. Set aside and let it cool.
  4. Place all dressing ingredients except for the oil in a blender. Pulse a few times to mix. With the blender running, add the oil in a steady stream. FYI you have to remove the little glass thing in the lid so to prevent making a mess, cover most of the hole with a paper towel while you're adding the oil
  5. Mix the pasta, spinach and sesame seeds in a large bowl. Toss in dressing and top with the cashews and cheese.
Recipe by The Midnight Baker at