Pasta Salad with Asparagus and Red Peppers
By America's Test KitchenPublished on March 13, 2012
Time
45 minutes, plus 20 minutes cooling
Yield
Serves 6 to 8
Ingredients
1 ½ pounds asparagus, tough ends trimmed3 large red bell peppers, cored, seeded, and cut into 1 ½-inch wedges½ cup extra-virgin olive oil, plus more to toss with vegetables¼ cup lemon juice from 2 lemons½ teaspoon grated lemon zest 1 medium clove garlic, minced or put through garlic press1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette3 tablespoons chopped fresh chives (see note above)⅓ cup grated Parmesan cheese
Before You Begin
Chives work particularly well with the asparagus and peppers, but you can substitute fresh mint, parsley, or basil.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Either grill asparagus until tender, and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking time. Either grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.
- Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.
- Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives, and grated Parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
Time
45 minutes, plus 20 minutes coolingYield
Serves 6 to 8Ingredients
1 ½ pounds asparagus, tough ends trimmed
3 large red bell peppers, cored, seeded, and cut into 1 ½-inch wedges
½ cup extra-virgin olive oil, plus more to toss with vegetables
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
1 medium clove garlic, minced or put through garlic press
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3 tablespoons chopped fresh chives (see note above)
⅓ cup grated Parmesan cheese
Ingredients
1 ½ pounds asparagus, tough ends trimmed
3 large red bell peppers, cored, seeded, and cut into 1 ½-inch wedges
½ cup extra-virgin olive oil, plus more to toss with vegetables
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
1 medium clove garlic, minced or put through garlic press
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3 tablespoons chopped fresh chives (see note above)
⅓ cup grated Parmesan cheese
Ingredients
1 ½ pounds asparagus, tough ends trimmed
3 large red bell peppers, cored, seeded, and cut into 1 ½-inch wedges
½ cup extra-virgin olive oil, plus more to toss with vegetables
¼ cup lemon juice from 2 lemons
½ teaspoon grated lemon zest
1 medium clove garlic, minced or put through garlic press
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3 tablespoons chopped fresh chives (see note above)
⅓ cup grated Parmesan cheese
Why This Recipe Works
Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and dulled the vegetables, both in flavor and appearance. We liked lemon juice for contributing a nice bright flavor that was neither puckery nor sour. When we turned our attention to the vegetables, we discovered that, as we suspected, grilling and roasting added more flavor to most vegetables (broccoli and cauliflower being the exceptions) than blanching.
Before You Begin
Chives work particularly well with the asparagus and peppers, but you can substitute fresh mint, parsley, or basil.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Either grill asparagus until tender, and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking time. Either grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.
- Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.
- Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives, and grated Parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)
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