Options

Format:
Include:
PRINT
See more
Sara Gray Photo by: Sara Gray

Pasta Salad with Asparagus and Pecorino

Coastal Living MAY 2005

  • Yield: Makes 6 servings

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

Pasta Salad with Asparagus and Pecorino recipe

advertisement