I love pasta, but left pasta alone for a lot of years because my body just doesn't like carbs. Being diabetic seemed to severely limit my pasta intake. Then I found Dreamfield's Pasta. I love this dish. Even My Mountain Man 'likes' this dish. He's really a meat and taters kinda guy. If he likes this pasta salad then hopefully you will, too. Add to that the spring asparagus season is here and you've got the perfect picnic and back porch settin' food! (Pollen not included) And it is oh, so, easy! —vivisue
Zesty Italian Dressing Mix - Dry
box of Dreamfield's Penne Pasta
Extra Virgin Olive Oil
Garlic Cloves, minced
Asparagus, trimmed and chopped into 1" pieces
fresh chopped Celery
finely chopped Onion
White Balsamic Vinegar
small can sliced Black Olives
small can sliced green olives (or sub capers)
fresh grated Parmigiano-Reggiano Cheese
fresh chopped Basil
fresh cracked Pepper
In This Recipe
Cook pasta according to directions. Reserve 1/2 cup pasta water for later.
Grill chicken tenders in 1 Tbsp. olive oil and season with 1 Tbsp. of the italian dressing mix. Save the rest of the dressing mix for later.
Saute' garlic and asparagus pieces in 1 Tbsp. olive oil until asparagus is slightly tender. Add tomatoes and stir over medium high heat for 2 minutes. Add all sauteed ingredients to pasta.
Add all other ingredients, except for 1/4 cup cheese and basil to pasta. Mix thoroughly. Salt to taste. When ready to serve, sprinkle with basil and remaining cheese. Serve warm or chill before serving. Your choice.