I love this but reduce the amount of pasta used. To me, it is too much and prefer the other veggies to shine. LOVE the dressing and use it in other things.
I was looking for something light for dinner and came across this, which was perfect! Although two of us ate about 3/4 of it... As someone suggested, I added some toasted slivered almonds, and pine nuts would be good too. I also cut the tomatoes before roasting. The other change was putting the herbs on the veggies before roasting. Really brought up the flavor of my aged herbes de provence, and gave me flexibility about how much dressing to add. Very flexible; yes, to feta or parmesan, also grilled chicken or shrimp.
I'd agree that it's pretty enough to serve for company. Not to mention that it can be made in advance, which make it great for a potluck, especially as it's veggie and could easily be vegan.
I love this recipe and highly recommend it for summer meals -- as a main dish or an accompaniment to grilled chicken or seafood. It is the perfect combination of greens, pasta, and vegetables; great flavor and color combination. I have made it several tines and find myself going back to it time after time as a great dish for entertaining. In the future, I plan to try it with Greek or Italian seasoning, and Feta or Parmesan cheese for variation. When asparagus is out of season, I expect green beans would work equally well.
Lite, fresh, easy and quick.
I have not cooked this yet, but does 22 grams of fat seem high for a cookinglight recipe with no meat in it?
A friend had posted this on Facebook and I happen to have all the ingredients and needed something quick to make for dinner. I had asparagus from my garden and arugula from the CSA. I too, as some others have mentioned, substituted whole wheat penne. Next time I might add some radishes for a bit of texture and it is that time of year. A very good spring recipe.
What a great way to use.asparagus, tomatoes, and lettuce as a change of pace dish! Everyone loved it even my 13 month old granddaughter! I added extra asparagus and tomatoes since we all love roasted veggies! This will be a regular meatless dish for us!
I made this exactly as written, and I wouldn't change a thing! This is definitely going on my all-time favorite list. Eleven pts., and worth every bite!
My husband and I were pleasantly suprised at how tasty this pasta salad turned out when we made it this week. Though, I did make significant changes though since it was the end of the week and not much was left standing in the fridge (no arugula or similar), plus I don't care for mustard, so I changed the dressing almost entirely (extra shallots; used balsamic vinegar in lieu of lemon juice; white wine vingear in lieu of mustard; no honey and instead of the dried herbs, I had lots of fresh basil so I chopped up a handfull and threw that in instead; keep the olive oil as is in amount and directions). I left the roasted grape tomatoes whole and before roasting, cut the asparagus spears in half, so that shaved some time after roasting (just dump all veggies directly from jelly roll pan into the pasta bowl immediately). The result - a nice light pasta, great with any simple grilled chicken ready in ~20 minutes or less. It's great warm & cold so Enjoy!
This dish is to die for. Make it soon!
This was an "on the fly" meal after spending the afternoon/early evening with friends and having picked up asparagus at a local farm stand. Changes included whole wheat penne, increase in shallots, less olive oil and spinach instead of arugula as that's what was in the fridge. Ate it warm the first time, the leftovers were just as good cold. this one goes into the recipe file!
This was really delicious and very easy to make. I followed the recipe exactly and it turned out great.
Excellent! Would agree with those who said it could do with less olive oil. Like some others, I used a spring mix instead of straight arugula. And used bowtie pasta instead of a tube pasta. Made for a better presentation I think. My son and daughter liked it a lot but suggested adding something with a little crunch like pecans, almonds,pine nuts, or sunflower seed. Will defintely include this in future menus.
This was an incredibly flavorful salad. I used whole wheat pasta. Next time I will reduce the oil in the dressing a little - it seemed a bit heavy. It is a beautiful dish to serve, I wouldn't hesitate to make it for guests.
This was great! More filling than I anticipated. I added just a few more asparagus spears and tomatoes. Next time I may add a bit more arugula as well. We served it with a smaller portion of CL's Herbed Fish and Red Potato Chowder. Although I'm not normally a huge fan of whole wheat pasta's in traditional pasta dishes, I think I would really like it in this dish - plan to try it next time especially after reading all the reviews!
Tried this for Mother's day since it was something I was interested in and wasn't sure my husband would like - we both LOVED it! I used whole wheat pasta, and hubby and I think grilled chicken would be a great addition, perhaps marinated in some of the tasty dressing.
I just served this for Mother's Day lunch. It was a tasty (and easy) complement to a roasted pork tenderloin.
The salad turned out great. Absolutely love the dressing. I couldn't find arugula, so I used a spring mix. I'll make a better effort at finding arugula next time as I think it would provide a better balance with the sweet dressing. My husband also enjoyed this and didn't miss that there was no chicken or other protein in it.
Delicious! Very quick to make. I used whole wheat rotini (from Trader Joes-very good), and did not add the olives. I also used about half the olive oil and did not miss it. The flavors were very fresh, and my boyfriend asked for seconds! Great way to have a pasta dish without it being too heavy. Great for a summer day.
My husband and I really enjoyed this dish. It was a great for a quick weeknight meal. We served the salad warm and I grilled some shrimp to go with it. This was a very good combo.
Great spring time salad! The dressing was a different twist on a pasta salad. The only change I made was to use whole wheat pasta.
Good recipe for spring with fresh asparagus. Dressing has great taste and I will use on other salads. I followed recipe except added a few cooked, defrosted shrimp to the cooking pasta for the last minute. Also added part capers instead of all olives since my husband is not a huge kalamata fan. Easy recipe to adjust for two servings. Will try next time with Feta which I always have in the frig.
Recipe was easy to make and my husband and 16 year old daughter loved it. Great flavor, elegant looking, and good for you too. I added 2 C. of chopped chicken because I was looking to use up the leftover, but it would be delicious without the addition too.