Pasta Salad with Asparagus and Pecorino

Recipe from

Coastal Living


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.

May 2005
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