Asparagus and Egg Pasta Salad
Asparagus and Egg Pasta Salad is a vibrant, refreshing dish perfect for spring and summer gatherings. With fresh asparagus, creamy dressing, and hearty pasta, this salad is not only easy to prepare but also a delightful addition to picnics or potlucks. Enjoy the satisfying combination of flavors and textures as you savor each bite. Whether served cold or at room temperature, this dish will impress your guests and leave them wanting more.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 8
- Category: Salad
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 500 grams tortiglioni pasta (or any preferred pasta), cooked and cooled
- 12 asparagus spears, cut into 1-inch pieces
- 12 large hard-boiled eggs, chopped (yolks discarded)
- 1 stalk celery, finely chopped
- 2 medium carrots, finely julienned
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon butter (salted)
- 1 cup mayonnaise
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup corn, cooked and cooled
Instructions
- In a skillet over medium heat, melt the butter and sauté the asparagus for about 3 minutes until just tender. Remove from heat and let cool.
- In a large mixing bowl, whisk together mayonnaise, pepper, garlic powder, milk, and parsley until well combined.
- Add the cooled pasta, chopped eggs (discard yolks), sautéed asparagus, celery, carrots, onion, and corn to the bowl. Toss gently to combine.
- Taste for seasoning and adjust with additional salt if needed. Serve immediately or chill for at least one hour before serving for optimal flavor.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 150mg
Find it online: https://myrecipesbook.com/asparagus-and-egg-pasta-salad/