This asparagus pasta salad with strawberries and balsamic dressing is the perfect spring and summer recipe! I love making it for potlucks, picnics, and BBQs! It’s vegan, healthy, and ready in just 20 minutes.


For the asparagus pasta salad:
  • 14 oz green asparagus
  • 14 oz fresh strawberries
  • 9 oz whole wheat rotini or penne (for a gluten-free version use brown rice rotini)
  • 2 handful baby arugula or baby spinach

For the dressing:
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt
  • black pepper, to taste
  • balsamic reduction, optional

  1. With a knife, cut off the woody part of the asparagus. Then cut them into about 1.5 inch pieces.
  2. Cook the pasta according to the instructions on the package. Rinse with cold water after cooking.
  3. Heat some oil in a large pan and cook the asparagus on high heat for about 8 minutes.
  4. In the meantime, make the dressing. Combine all the ingredients in a small bowl and whisk well.
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