Asparagus Pasta Salad with Sundried Tomato Dijon Vinaigrette

Asparagus Pasta Salad .jpg

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.