Asparagus Pasta Salad with Sundried Tomato Dijon Vinaigrette
Good ingredients made better is what this recipe will bring to your table. A beautiful summer salad for all your senses.
4 cups dried pasta, penne or rigatoni
2- 2 1/2 cups asparagus or green beans, trimmed, and chopped into 1” pieces
2 small tomatoes, chopped
1/4 cup plus more for garnishing, grated asiago cheese
1/4 cup oil packed sundried tomatoes, chopped
1 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1/2 tsp SMAK DAB Hot Honey Jalapeno Mustard
1/2 tsp SMAK DAB White Wine Herb Mustard
1 glove garlic, finely grated
1/2 tsp each sea salt and pepper
1/4 cup extra virgin olive oil
1/4 cup chopped basil, for garnishing
In a large pot of boiling water, cook pasta according to package instructions. In the last 2 minutes of cooking, add the green beans or asparagus. Cook until the pasta and veg are tender. Drain and rinse under cold water. Set aside.
In a large bowl, whisk together sundried tomatoes, vinegar, mustard, garlic, salt and pepper. Slowly whisk in oil. Add pasta mixture and toss to coat. Fold in ¼ cup cheese and tomatoes. Garnish with more cheese and herbs.