Home Cooks > Recipes > Summer Pasta Salad
Summer Pasta Salad
Ingredients
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
6 ounces dry rotini or fusilli pasta
⅓ cup olive oil
¼ cup Kikkoman® Rice Vinegar
2 tablespoons agave nectar
½ cup fresh basil leaves
1 tablespoon chives or green onion, minced
1 teaspoon garlic, minced
1 teaspoon lemon zest
¼ teaspoon sea salt
⅛ teaspoon cracked black pepper
1 cup asparagus, chopped into 2-inch pieces
4 cups watercress
1 cup baby cucumber, sliced
½ cup red onion, chopped
1 cup Tricolor tomatoes, halved
4 ounces Chèvre goat cheese
Instructions
- Cook pasta according to package directions, about 10 minutes. Strain and rinse pasta with cold water. Transfer to a bowl and refrigerate while preparing other ingredients.
- Combine olive oil, rice vinegar, agave nectar, basil leaves, chives, garlic, lemon zest, salt, and pepper in a food processor and blend until smooth. Transfer to a small jar and refrigerate until serving.
- Bring 4 cups of water to a boil over medium heat. Add asparagus and boil for 3 minutes. Strain and add to an ice bath for 5 minutes. Drain and blot asparagus dry with paper towel. Transfer to a large serving platter. Arrange watercress, cucumber, red onion, tomatoes, and goat cheese on the platter with pasta. Pour dressing on top and gently toss with 2 large spoons.
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