Asparagus and Strawberry Pasta Salad

This delightful asparagus and strawberry pasta salad combines fresh, crisp ingredients with a tangy dressing to create a unique and refreshing dish perfect for any meal. The vibrant green asparagus, paired with the sweet juiciness of strawberries, brings out a beautiful contrast in terms of both flavor and color. Fusilli pasta adds heartiness to the salad, while arugula or spinach leaves provide an extra kick of freshness. The dressing is a light blend of olive oil, balsamic vinegar, white wine vinegar, lemon juice, and a touch of honey or maple syrup, perfectly tying all the flavors together. With a hint of citrus and a dash of lemon pepper, the dressing enhances the salad without overpowering it. This dish is not only visually pleasing but also offers a range of textures to tantalize your taste buds. Easy to prepare in just 30 minutes, this salad can be a great addition to your summer menu or serve as a healthy lunch or dinner option. Whether you're serving it at a gathering or savoring it alone, this salad promises to be a deliciously rewarding experience. Plus, with a few alterations, you can customize it to suit different dietary needs or preferences.

Ingredients

Salad:

• 400 g green asparagus
• 400 g fresh strawberries
• 200 g Fusilli pasta
• 2 handfuls of washed and dried arugula or spinach leaves

Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp white wine vinegar
• 1 tsp lemon juice
• 1 tsp honey or maple syrup
• 1/2 tsp salt
• Lemon pepper to taste

Preparation Time

Total Time: 30 minutes

Step-by-Step Instructions

1. Rinse the asparagus thoroughly and pat them dry with a kitchen towel.
2. Trim off approximately 2-3 cm from the base of each stalk and cut the remaining asparagus into 3 cm pieces.
3. Cook the Fusilli pasta according to the package instructions. Once cooked, drain and rinse the pasta with cold water to stop further cooking.
4. In a skillet over medium heat, add a little oil and sauté the asparagus until tender, about 8 minutes.
5. While the asparagus is cooking, prepare the salad dressing. In a small bowl or jar, combine olive oil, balsamic vinegar, white wine vinegar, lemon juice, honey or maple syrup, salt, and lemon pepper. Mix well until all ingredients are well combined.
6. In a large bowl or food storage container, combine the sautéed asparagus, cooked pasta, and arugula or spinach leaves.
7. Wash the strawberries just before serving. Hull and quarter them, adding them into the salad mixture.
8. Drizzle the dressing over the salad just before serving for the freshest taste. Mix gently to ensure even distribution of the dressing.
9. Serve chilled or at room temperature and enjoy this refreshing salad.
10. For an enhanced flavor, let the salad rest for a few minutes to allow the flavors to meld together.

Tips

• For a vegetarian option, you can add crumbled feta or goat cheese for extra creaminess.
• Substitute whole wheat or gluten-free pasta to cater to different dietary preferences.
• If strawberries are not in season, swap with other berries like raspberries or blueberries.

Nutritions

• Calories: Approximately 360 per serving
• Protein: 8g
• Fats: 12g
• Carbs: 56g

Variations

• Add grilled chicken or shrimp for a non-vegetarian version.
• For a nutty crunch, sprinkle roasted almonds or pecans on top before serving.
• Experiment with different pasta types, such as penne or farfalle, for a varied texture.

Serving Suggestions

• Serve with a side of crusty bread for a more filling meal.
• Pair with a crisp white wine like Sauvignon Blanc to enhance the freshness of the dish.
• Top with a sprinkle of parmesan cheese for added richness.

Best Places

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7. The Fat Duck - Famous for its multi-sensory experiences and inventive dishes. Location: High St, Bray SL6 2AQ, United Kingdom.
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