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Warm Asparagus Spinach Salad

Total Time

Prep/Total Time: 30 min.

Makes

14-16 servings

Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut

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 reduced-sodium soy sauce
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup coarsely chopped cashews
  • 1/2 cup shredded Parmesan cheese

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 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain.
  2. In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam.
  3. In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

Nutrition Facts

1 cup: 299 calories, 14g fat (3g saturated fat), 2mg cholesterol, 263mg sodium, 36g carbohydrate (2g sugars, 2g fiber), 9g protein.

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