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Roasted Asparagus And Spinach Pasta Salad
The light and easy spinach pasta salad has spears of tender roasted asparagus. It's healthy and delicious!
Servings: 6 -8
- 8 oz penne pasta or other tubular pasta, uncooked
- 1 lb fresh asparagus cut into 1-inch pieces
- 2 tbs olive oil
- 1/4 tsp salt
- 3 cups fresh baby spinach
- 2 tbs toasted sesame seeds
- 1 cup coarsely chopped cashews
- 1/2 cup shredded Parmesan cheese
For the Dressing:
- 1/2 cup olive oil
- 1/2 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
Cook penne per package instructions. Rinse and drain; set aside.
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 1/4 tsp salt.
Roast asparagus for 8-10 minutes, or until it's crisp/tender. Stir after 5 minutes. Set aside and let it cool.
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
Mix the pasta, spinach and sesame seeds in a large bowl. Toss in dressing and top with the cashews and cheese.
Serving: 1serving | Calories: 560kcal | Carbohydrates: 41g | Protein: 15g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 591mg | Potassium: 510mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2133IU | Vitamin C: 10mg | Calcium: 179mg | Iron: 5mg