Asparagus Pasta Salad

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Many families are planning and having parties this time of year -- there are religious celebrations for First Holy Communion and Confirmation, outdoor barbecues for family reunions, Memorial Day parties, as well as graduations parties.

We are planning a party of our own -- for our oldest son's high school graduation -- and I thought I'd post some of my recipes, in the next few days, that I plan to serve to our guests. I'm still piecing together my menu, but there are a few menu items that I'm certain of.

This Asparagus Salad is one that will definitely be on the menu. It's a Rachel Ray recipe that I have been using for a few years. It uses some yummy fresh ingredients, tossed with cooked pasta and a good vinaigrette dressing. It can be served at room temperature, so you don't have to worry about it staying hot or cold during a long dinner period, where guests come and go. I'll be making at least a quadruple batch. It's also good for several days leftover.

Asparagus Pasta Salad

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1 shallot, finely chopped
⅓ cup extra virgin olive oil
1 lb asparagus, washed
½ cup chopped red pepper
½ lb farfalle (bow tie) pasta, cooked al dente and cooled
½ cup frozen peas, thawed
¼ cup chopped flat leaf parsley
3 T. white wine vinegar
salt and pepper to taste

Combine shallot and olive oil in a small microwave-safe dish
and microwave on high for 30 seconds.
Cool to room temperature.
Hold asparagus spear in both hands and bend it until it breaks
(this is the spot where it becomes tough).
Place the spear next to the bunch of asparagus
and cut the stems off at the point at which the spear broke.
Cut the spears into 2- inch pieces.
Place in a pan with boiling water and boil for 3 to 5 minutes
(they should remain bright green).
Cool under running water and drain.
Place in a large salad boil and add cooled pasta, red pepper, peas and pasta.
Whisk oil and shallots into vinegar.
Toss salad with dressing.
Serve at room temperature.

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