This adaptation of a Pomptonian recipe works well as a side dish for dinner or for picnics. Dress lightly to allow crisp-tender asparagus and sweet, crunchy red pepper to lead, flavor-wise. Save remainder of dressing for leafy green salads or to toss with roasted potatoes and other vegetables.
6 servings
Ingredients
- 3 cups hot cooked pasta (bowties are ideal)
- 1½ cups roasted asparagus, cut into 1-inch pieces
- 1½ cups diced red pepper
- Dressing:
- ⅔ cup extra-virgin olive oil
- ⅓ cup fresh squeezed lemon juice or red wine vinegar
- 1 clove garlic, minced or smashed
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- Salt
- Freshly ground black pepper
Directions
- Place hot pasta in large mixing bowl, along with roasted asparagus and diced red pepper.
- Make dressing: Place olive oil, lemon juice or vinegar, garlic, mustard, oregano, basil, parsley, salt and pepper in
sturdy jar with secure lid. Shake to emulsify. Taste & adjust seasonings. - Drizzle a portion of dressing over the salad, tossing gently to distribute. Add dressing by the tablespoon, as needed.