Pasta Salad with Asparagus and Pecorino

Coastal Living
Pasta Salad with Asparagus and Pecorino Recipe
Sara Gray
Makes 6 servings


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1/3 cup olive oil
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 pound penne pasta
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 (7-ounce) jar diced sun-dried tomatoes in oil, drained
1 cup grated Pecorino Romano cheese
3/4 cup chopped prosciutto
1/2 cup pine nuts
1/2 cup pitted kalamata olives, sliced
2 tablespoons chopped fresh basil


Whisk first 3 ingredients in a large bowl; set aside.

Cook pasta according to package directions; add asparagus during the last 3 minutes of cooking pasta. Drain pasta and asparagus, and add to dressing, tossing to coat. Cover and chill.

Stir in tomatoes and remaining ingredients, tossing gently to combine.

Created date

May 2005