Organic Recipe: Asparagus Pasta Salad

Asparagus is a spare like edible vegetables that are young shoots of the lily plant. The medicinal effect of an asparagus plant extends from its root to shoot as it is a good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

Asparagus can be used alone as a dry snack or add to veggie trail mixes, added dry for a crunchy effect in salads and, while serving, cooked rice and cooked pasta and added dry during the last 5-10 minutes of cooking soups that have sufficient broth.

For most other applications, hydrate by soaking for 5-10 minutes in a generous amount of cold or hot water (hot water works slightly better). Then drain.


  • 8 oz. penne pasta, uncooked
  • 1 lb. asparagus, trimmed and cut into 2 inch pieces
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced purple onion
  • For the dressing:
  • 1/3 cup plain greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp freshly chopped parsley
  • 1 tsp sugar
  • 1 tsp lemon zest
  • salt and pepper to taste


  1. Boil the pasta for 12 minutes then add the cut asparagus to the boiling water. Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled.
  2. Drain completely and place in a large bowl.
  3. Add in the tomato and onion and toss to coat.
  4. Meanwhile whisk together all the ingredients for the dressing and pour over pasta. Stir to coat. Serve chilled. Enjoy!


Source: All Recipes dot com   (

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