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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.

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