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LOCATION: Recipes >> Salad Recipes >> Pasta 26

Print this Recipe    Pasta 26

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

1 1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces
1 1/2 pounds penne or rigatoni pasta
1 tablespoon plus 1/2 cup olive oil
3/4 cup sliced green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 6-ounce package baby spinach
1 cup (about 4 ounces) salted roasted cashews, coarsely chopped

Cook asparagus in large pot of boiling salted water until just
tender, about 3 minutes. Using slotted spoon, transfer asparagus
to small bowl. Cool. Add pasta to same pot and cook until just
tender but still firm to bite. Drain well. Transfer pasta to very
large bowl. Toss with 1 tablespoon oil. Cool.

Blend cup oil, green onions, vinegar and soy sauce in blender until
smooth, about 2 minutes. (Asparagus, pasta and dressing can be
prepared 1 day ahead. Cover separately; chill.) Pour dressing over
pasta. Add asparagus, spinach and cashews; toss to coat. Season
with salt and pepper.

Makes 12 Servings

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