Asparagus and Rhubarb Pasta Salad is wonderfully tasty, creative and colorful combination of early Summer, perfect for picnics and lunches.
Asparagus and Rhubarb Pasta Salad
By Sue Lau | Palatable Pastime
Asparagus and Rhubarb Pasta Salad is my recipe of the day.
I thought it would make a good pair when I was shopping and had them both in my hands. Such pretty colors together. I don’t recall how the conversation got started, but I began chatting up the boy who was stocking produce there.
However, I do remember him saying how he didn’t think there was much to do with rhubarb besides strawberry rhubarb pie. I just smiled. As a food blogger, between me and dozens of my blogging friends, we will cover a lot more territory than that.
The Versatility of Rhubarb
We can see even with this recipe that rhubarb can be used in more than just baking recipes. Besides pies and crisps, it makes wonderfully moist quick breads and muffins.
Rhubarb can also be used in sauces, soups and as sweet toppings for things like pancakes. And never forget that before Heinz ketchup, our grandmothers could incorporate this into their canning and preserving as things such as jams and fruit ketchups.
I bet it would make a blockbuster barbecue sauce.
Asparagus and Rhubarb in Salad
Rhubarb is represented here with asparagus in a salad. As well, rhubarb takes on a softer character while the asparagus remains crisp and crunchy.
Pasta salads provide a soft counterpoint in the noodles. But you can switch that to crunchy by exchanging noodles for crisp lettuces and raw vegetables. So you can see how rhubarb can help your creativity in the kitchen soar.
Asparagus and Rhubarb Pasta Salad
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Asparagus and Rhubarb Pasta Salad
Asparagus and Rhubarb Pasta Salad
Ingredients
Salad:
- 8 ounces trimmed fresh rhubarb (chopped)
- 8 ounces trimmed fresh asparagus (chopped)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups uncooked macaroni noodles
- 1/2 cup chopped scallions
Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 cup mayonnaise
- 1/4 cup granulated sugar
- 1/2 teaspoon poppy seed
- 1 tablespoon chopped Italian parsley
Instructions
- Preheat oven to 375F.
- Toss rhubarb and asparagus with olive oil, salt and pepper.
- Place rhubarb and asparagus in a single layer on a lined baking sheet.
- Bake for 20 minutes, remove from oven and set aside.
- Cook macaroni in boiling salted water according to package directions, then drain.
- Whisk together the dressing and combine with salad ingredients.
- Chill before serving.
Notes
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