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Asparagus and Rhubarb Pasta Salad

Sue Lau
Prep Time 15 mins
Cook Time 20 mins
Chill Time 2 hrs
Course Salad
Cuisine American
Servings 6

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

From the kitchen of palatablepastime.com
Keyword Summer salads