Monday, July 16, 2018
INGREDIENTS:
- 1 pound uncooked pasta, such as penne or rotini
- 1 pound asparagus
- 1 cup grape or cherry tomatoes, cut in half
- 1/2 large red onion, thinly sliced
- 10 ounces greek yogurt
- 4-5 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons minced garlic
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon lemon pepper
- zest from 1 lemon
- 1/2 teaspoon sea salt
DIRECTIONS:
- Place all the ingredients for the dressing in a jar and screw on lid. Shake jar vigorously until ingredients are well combined. Taste and adjust quantities as desired. Set the dressing aside.
- Remove the tough stems of the asparagus then cut each spear into 2-inch pieces.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 11 minutes, then add the asparagus to the boiling water and cook with pasta for another 2 minutes. Drain the pasta and asparagus then rinse it with cold water until cooled; allow drain well.
- Transfer pasta and asparagus to a large bowl, gently stir in tomatoes and onions. Toss with dressing, cover and refrigerate a few hours or over night.
- Serve cold or room temperature. Enjoy!
https://tidymom.net/2016/creamy-asparagus-pasta-salad/
