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Asparagus-Spinach Pasta Salad

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Kathleen Lucas, Trumbull, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 25, 2022

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. —Kathleen Lucas, Trumbull, Connecticut


Test Kitchen Tips
  • Test Kitchen secret: Toasting nuts is one of the simplest and most effective ways to make food more delicious. Take a few minutes to deepen their flavor and crisp up their texture by baking in a shallow pan in a 350° oven for 5-10 minutes, or cooking in a skillet over low heat until lightly browned.
  • Love Asian flavors? Add 1 clove of minced garlic, 1/2 teaspoon of grated fresh ginger and 1/2 teaspoon of sesame oil to your dressing. Swap in 2 tablespoons toasted sesame seeds for the Parmesan cheese.Yum!
  • When topped with a grilled or poached chicken breast, this makes a satisfying and balanced main course.

    • Watch How to Make Asparagus-Spinach Pasta Salad

    Test Kitchen Approved

    Asparagus-Spinach Pasta Salad

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    Prep Time 10 min
    Cook Time 20 min
    Yield 12 servings

    Ingredients

    • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
    • 2 tablespoons plus 1/2 cup olive oil, divided
    • 1/4 teaspoon salt
    • 1-1/2 pounds uncooked penne pasta
    • 3/4 cup chopped green onions
    • 6 tablespoons white wine vinegar
    • 2 tablespoons soy sauce
    • 1 package (6 ounces) fresh baby spinach
    • 1 cup coarsely chopped cashews
    • 1/2 cup shredded Parmesan cheese
    Text Ingredients

    Directions

    1. Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain.
    2. For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam.
    3. In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.
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