Asparagus Pasta Salad With Parmesan Dressing

Prep Time: 120 Minutes

Cook Time: 0 Minutes

Ready In: 120 Minutes

Servings: 6

Delicious! Perfect to serve for a luncheon. This needs to chill for 2 hours before serving. The dressing is wonderful!

Ingredients:

2 cups small shell pasta (uncooked)

1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends

1 red bell pepper, chopped

1 cup fresh mushrooms, sliced

3 tablespoons parsley, chopped

1/4 cup slivered almonds

2 fresh garlic cloves, minced

2 -3 anchovy fillets, rinsed with cold water

2 tablespoons dijon mustard

salt and pepper

1/2-1 teaspoon worcestershire sauce

1 egg yolk (uncooked)

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1/2 cup olive oil

1/3 cup grated parmesan cheese (freshly grated if possible)

Directions:

1. Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
2. Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
3. Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
4. Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
5. Pour the dressing over; toss well to coat.
6. Add in slivered almonds and mix.
7. Chill in the fridge for a minimum of 2 hours before serving.

By RecipeOfHealth.com