Summer Asparagus & Tri-Colored Pasta Salad
This vibrant Summer Asparagus & Tri-Colored Pasta Salad is a delightful and refreshing dish that's perfect for potlucks, picnics, or as a light meal. The original recipe, adapted from the beloved ‘Taste of Home Best Church Supper Recipes’ cookbook, has been transformed into a vegetarian masterpiece. Featuring crisp-tender asparagus, colorful tri-colored pasta, and the sweetness of roasted sweet potatoes, this salad bursts with flavor. The zesty Italian dressing, combined with fresh tomatoes and olives, adds a tangy finish that complements the earthy dill weed perfectly. Best of all, this salad can be prepared in advance, allowing the flavors to meld beautifully. Keep it chilled until you're ready to serve for a cool, refreshing treat in the warmer months.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Fresh asparagus
1 lb (Cut into 2-inch pieces, tops separated from stems)
Tri-colored pasta
16 ounces (Cooked & drained)
Sweet potato
1 medium (Peeled, cooked, and diced)
Tomatoes
2 medium (Seeded & diced)
Ripe olives
1/2 cup (Sliced)
Kraft light zesty Italian dressing
1 1/2 cups (Ready to use)
Dill weed
1 1/2 teaspoons (Dry)
Instructions
1
Start by preparing the asparagus: Fill a pot with water and bring it to a boil. Place the chopped asparagus stems in a steamer basket and steam for 8 to 10 minutes. Next, add the asparagus tops to the steamer and continue to steam for another 5 to 7 minutes, or until the asparagus is crisp-tender.
2
Once the asparagus is cooked, drain it and set it aside to cool completely.
3
In a large mixing bowl, combine the cooled asparagus, tri-colored pasta, diced sweet potato, diced tomatoes, and sliced olives. Mix gently to ensure everything is evenly combined.
4
In a separate small bowl, whisk together the Kraft light zesty Italian dressing and dill weed. Pour the dressing over the pasta salad and toss to coat all the ingredients thoroughly.
5
Cover the salad with plastic wrap or a lid and refrigerate for at least 3 to 4 hours, or preferably overnight, to allow the flavors to develop. Stir gently before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Summer Asparagus & Tri-Colored Pasta Salad?
It is a vibrant and refreshing vegetarian dish featuring crisp-tender asparagus, colorful pasta, roasted sweet potatoes, and a zesty Italian dressing.
Is this pasta salad recipe vegetarian?
Yes, the recipe has been transformed into a vegetarian masterpiece from its original version.
How much asparagus is needed for this recipe?
You will need 1 lb of fresh asparagus.
How should I prepare the asparagus?
Cut the asparagus into 2-inch pieces and separate the tops from the stems before steaming.
How long should I steam the asparagus stems?
The stems should be steamed in a basket for 8 to 10 minutes.
When do I add the asparagus tops during the cooking process?
Add the tops to the steamer after the stems have already cooked for 8-10 minutes, then steam everything together for another 5 to 7 minutes.
What is the target texture for the steamed asparagus?
The asparagus should be cooked until it is crisp-tender.
What kind of pasta is used in this salad?
The recipe calls for 16 ounces of tri-colored pasta.
Should the pasta be cooked before assembly?
Yes, the pasta should be cooked and drained before being mixed with other ingredients.
How is the sweet potato prepared for this salad?
You should use one medium sweet potato that has been peeled, cooked, and diced.
How should the tomatoes be prepared?
Use two medium tomatoes that have been seeded and diced.
What type of olives are recommended?
The recipe uses 1/2 cup of sliced ripe olives.
Which dressing is specified in the recipe?
The recipe uses 1 1/2 cups of Kraft light zesty Italian dressing.
What herb is added to the dressing?
1 1/2 teaspoons of dry dill weed are whisked into the dressing.
Can I make this pasta salad in advance?
Yes, preparing it in advance is recommended to allow the flavors to meld beautifully.
How long should the salad refrigerate before serving?
It should be refrigerated for at least 3 to 4 hours, though overnight is preferred.
Should I stir the salad before serving?
Yes, you should stir the salad gently before serving to redistribute the dressing.
Is this recipe suitable for a potluck?
Absolutely, it is described as a perfect dish for potlucks, picnics, or light meals.
What was the original source of this recipe?
The recipe was adapted from the 'Taste of Home Best Church Supper Recipes' cookbook.
What size should the asparagus pieces be?
The asparagus should be cut into 2-inch pieces.
Is it necessary to cool the asparagus before mixing?
Yes, the instructions state to let the asparagus cool completely after draining.
What equipment do I need to cook the asparagus?
You will need a pot of boiling water and a steamer basket.
Can I use fresh dill instead of dry dill weed?
While the recipe specifies dry dill weed, fresh dill can often be substituted if adjusted for potency.
How many servings does this recipe provide?
The specific serving count is not provided, but it uses 16 oz of pasta and 1 lb of asparagus, suggesting a large batch.
What flavor profile does the dill weed provide?
The dill weed adds an earthy finish that complements the zesty dressing and fresh vegetables.
Are there any specific storage instructions?
Keep the salad covered with plastic wrap or a lid and keep it chilled until ready to serve.
What color is the pasta in this salad?
The salad uses tri-colored pasta for a vibrant appearance.
Is the sweet potato roasted or boiled?
The description mentions roasted sweet potatoes, though the ingredient list simply notes they should be cooked and diced.
Does the recipe include any protein like chicken or tofu?
No, this is a vegetarian version focusing on vegetables and pasta.
Is this a good dish for summer?
Yes, it is specifically designed as a cool, refreshing treat for the warmer months.