Penne, Spinach, Asparagus And Cashew Salad
- 1 1/2 lbs asparagus spears, ends trimmed, cut into 1-inch pieces
- 1 1/2 lbs penne or 1 1/2 lbs rigatoni pasta
- 1 tablespoon olive oil
- 1/2 cup olive oil
- 3/4 cup green onion, sliced
- 6 tablespoons white wine vinegar
- 2 tablespoons soy sauce
- 1 (6 ounce) package Baby Spinach
- 1 cup roasted cashews, salted, coarsely chopped (about 4 ounces)
- Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
- Using slotted spoon, transfer asparagus to small bowl. Cool.
- Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
- Transfer pasta to very large bowl.
- Toss with 1 tablespoon oil. Cool.
- Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
- Pour dressing over pasta.
- Add asparagus, spinach and cashews; toss to coat.
- Season with salt and pepper.
penne, olive oil, olive oil, green onion, white wine vinegar, soy sauce, spinach, cashews
Taken from www.food.com/recipe/penne-spinach-asparagus-and-cashew-salad-234073 (may not work)