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Monday, July 21, 2014

Pesto Pasta Salad with Roasted Tomatoes and Asparagus

I made this simple pasta salad for a party over the weekend. It was quick and easy to make and a hit at the party! 

  • 1 lb Pasta
  • 2 pints grape tomatoes
  • 1 big bunch of asparagus
  • 1 teaspoon brown sugar
  • 2 tablespoons olive oil, divided
  • 3/4 cup of Pesto
  • 1-2 tablespoons reserved pasta water
  • kosher salt
  • pepper

  • Preheat the oven to 375 degrees
  • Prepare a baking sheet with tin foil or cooking spray
  • In a large bowl, toss grape tomatoes (whole) with brown sugar, salt, black pepper and 1 tablespoon olive oil, coat well.
  • Roast tomatoes at 375 for 20 minutes or until very soft and tomatoes start to deflate
  • Coat asparagus with remaining olive oil, salt and pepper.
  • Grill asparagus for 8-10 minutes, until they soften up slightly and begin to char
  • Cook pasta in unsalted water according to package directions
  • Reserve 2 tablespoons of pasta water and strain the rest in a colander
  • Return the cooked pasta to the pot and stir in pesto, adding some of the pasta water if it needs to be thinned out. 
  • Gently toss in the roasted tomatoes and asparagus, adjust seasonings
  • Serve hot or chill and serve cold

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