Light and refreshing, this is a wonderful summer pasta salad. We love the texture of crisp asparagus and celery slices with the tender bow-tie pasta. Italian dressing adds a punch of zesty flavor. We added grilled chicken and it makes this pasta salad hearty enough for a light summer dinner. This is a good summer recipe. It's one of my own, and everyone in the family and friends love this recipe. You can add grilled chicken from the store if you want this as a main dish.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pasta Salads Yield: 6 Servings
Ingredients :
- 12 ounce(s) bow-tie pasta
- cooked and drained
- 1 bunch(es) fresh asparagus
- 6 small green onions
- green part only
- 3/4 pint(s) grape tomatoes or cherry tomatoes
- 1 can(s) black olives
- chopped
- 4 ounce(s) Parmesan cheese
- shaved
- 1/2 cup(s) Italian dressing bottled
- 1 package(s) grilled chicken (in meat isle cut into 1/2 inches)
- 4 stick(s) celery
- chopped thin
Intructions :
- Cook bow-tie pasta according to the directions on the box, for about 10 to 12 minutes.
- Cut tomatoes in half. Slice green ends of green onions. Chop celery into thin slices. Place all ingredients in a bowl as you cut your vegetables.
- Break ends off the lower ends of the asparagus and place in boiling water for 3 minutes. Drain and place immediately into an ice water bath to keep them greener and a little crunchy.
- Pat them dry and cut them into 1/2 inches.
- Mix this in with the cooked bow-tie pasta that has been rinsed in cold water and drained off. Add 1/2 cup Italian Dressing and mix well.
- Shave the Parmesan cheese into the bowl and mix well. Chill until ready to serve about 2 hours or 24 hours. Serves 8.
Rated 5/5 based on 97 Reviews
Keyword : recipe-American-Pasta Salads-Blend