Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes
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.
Prep time:
Cook time:
Yield:
Serving size: 5
Calories per serving: 368
Ingredients:
Cook time:
Yield:
Serving size: 5
Calories per serving: 368
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
