Primavera Pasta Salad is a quick and easy light salad that combines pasta, asparagus, artichoke hearts, sun-dried tomatoes and parmesan cheese, it makes a great light meal or addition to your upcoming brunch spread.
While I usually tend to want something sweet for brunch I can’t pass up a nice light salad when I see one. This Primavera pasta salad packs asparagus, artichoke and sun-dried tomatoes and makes a delicious addition to any meal. A big thanks to Cento and Michigan Asparagus for being the stars of todays recipe, now don’t forget to enter the #Brunchweek giveaway for a chance to win some really great prizes. I hope you get a chance to try this Primavera Pasta Salad soon and love it as much as I do, enjoy!
Primavera Pasta Salad
Yield 8-10 servings
- 1 lb bowtie pasta
- 1 lb fresh asparagus, chopped & steamed
- 12 oz jar Cento marinated artichoke hearts with liquid
- 6 large Cento sun-dried tomatoes, sliced thin
- salt and pepper to taste
- In a large pot filled with boiling water cook the bowtie pasta according to package instructions.
- Drain the cooked pasta and add to a large mixing bowl.
- Chop the artichoke hearts and combine all of the remaining ingredients to the pasta.
- Stir the mixture well to distribute the ingredients evenly, serve immediately or refrigerate in an airtight container for up to 5 days.
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