Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes
You can prep the mix-ins and dressing for this salad a day ahead, then just cook the pasta and toss before serving.
Dovetailing Tip: Prepare an additional 1 1/2 pounds of asparagus for Bacon Wrapped Asparagus bundles on day 4. trim the asparagus for this recipe to 4 or 5 inch spears.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| kosher salt | |
| 1/2 pound | fusilli pasta |
| 1 cup | chopped blanched asparagus |
| 1 cup | blanched corn kernels |
| 1/2 cup | chopped sun-dried tomato |
| 1/4 cup | mayonnaise |
| 1/4 cup | sour cream |
| 1 tablespoon | lemon juice |
| 1/4 teaspoon | finely grated garlic |
| 3/4 cup | grated Parmesan cheese |
| freshly ground pepper |
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
Photograph by Kang Kim
Source: foodnetwork.com
