Gingered Asparagus and Bow Tie Pasta Salad

Yield: about 3 1/2 cups.



  1. Bring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside.
  2. Heat 1 tablespoon of the oil in a large nonstick sauté pan. Add shallots and ginger and sauté approximately 3 minutes. Add the asparagus and sauté until tender, about 3 to 5 minutes more, depending on the thickness of the stalk.
  3. Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve warm or cold.

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