Penne Asparagus Salad

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Penne Asparagus Salad

 

Salad:

8 ounces penne

3 cups asparagus diagonally cut into 3-inch-long pieces, cooked

1 cup halved cherry tomatoes

1 red bell pepper, coarsely chopped

2 carrots, coarsely shredded

sprigs of fresh basil or flat-leaf parsley

 

Creamy Italian Dressing:

1/3 cup cottage cheese

1/3 cup plain yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons minced onion

1 clove garlic, minced

1 tablespoon Dijon mustard

1 teaspoon minced fresh flat-leaf parsley

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground pepper, or to taste

 

Dressing: Process the cottage cheese, yogurt, oil, onion, garlic, lemon

juice, and mustard in a blender until smooth and creamy. Stir in the

remaining ingredients. Taste and adjust the seasoning.

Cook pasta, drain and rinse well in cold water, then drain again.

Transfer the pasta to a large bowl. Add the cooked asparagus and the

remaining salad ingredients; toss. Add the dressing and toss again.

Taste and adjust the seasoning.

 

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