Pasta salads’ awesomeness lie in their versatility. That’s one of the main things that usually attracts me to a dish because I don’t have the budget right now to buy fancy ingredients so I just buy the same staple ingredients and rework them in different ways. The only ingredient in this dish that wasn’t already in my kitchen was the fresh asparagus.
I used to make pasta salad all the time in college, you know with the Salad Supreme Seasoning. It immediately takes you back to a time of summer family get togethers filled with people you don’t know and time spent figuring out if you are in fact blood related.
Oh the memories. This stuff tastes like crap by the by. Move on from it.
16 oz pasta
2 tomatoes (chopped–I used roma)
1 green pepper (chopped)
1 asparagus stalk (blanched)
2 tbsp kalamata olives
1 can garbanzo beans (rinsed)
1 corn ear
1/4 cup red wine vinegar
1 lemon (zest, juice)
1-2 tbsp olive oil
1/2 tsp salt
1/2 tsp sugar
1/4 tsp onion powder
1/4 tsp pepper
2 garlic cloves (crushed)
1/2 tsp oregano (dried)
1 tsp basil (dried)
water to fill up to 8 oz
Make your dressing. You can use store bought dressing if you want, I just figured I had the ingredients to make it myself. Add more oil if you like, mine is super “light” compared to even most of the light versions you buy at the store.
While your dressing is getting happy start boiling your water for your asparagus and noodles.
Start prepping your veggies. Clean your asparagus and remove the woody ends. I like the snapping method. I snap all of them instead of snapping one and using the one as a guide to cut the others. Mostly because I think the snapping is fun but also because others snap farther up the stem anyway.
If you want to peel your asparagus to make it prettier I think you’re silly. It’s fine looking asparagus just as it is. But it’s also your asparagus. Add your asparagus to your boiling water for 2-3 minutes then rinse under cold water to halt the cooking process. You can add your corn with your asparagus because they take the same amount of cooking time.
Clean the goop out of your tomatoes. Leaving the skin on is optional, we like tomato skins and I hate peeling them so it’s a win win.
Pour your dressing over your veggies and let them all get happy together.
When your asparagus is done cut and add it to your mixture.
Add your corn.
When your pasta is done, rinse under cold water. Be sure to cook your noodles al dente as they will soak up the remaining liquid in your mixture and continue to soften.
You can serve this dish immediately, but it’s best to put it in the fridge for a couple hours to let the flavors get happy.
I served it with some chopped spinach and Parmesan cheese, enjoy!