This pasta salad has crunchy asparagus, giving the dish an extra dose of nutrition. The pesto keeps it light but again gives it a flavor punch. A lot of pasta salads have chunks of cheese in them. But to keep this lighter, I opted for some shredded parmesan - a little goes a long way. And the last addition, sundried tomatoes. The give the salad some color and some zing. Even though this pasta salad is a healthier substitute than a traditional macaroni or pasta salad, it doesn't substitute in flavor.
Asparagus and Pesto Pasta Salad
1 lb. asparagus, ends removed and cut into 1 inch pieces
2 Tbs. olive oil
Salt and Pepper
1/4 cup julienned sun dried tomatoes
3/4 cup pesto sauce
1/2 cup shredded Parmesan cheese
8 oz. Farfalle/Bowtie Pasta
Directions:
1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Spread asparagus out across sheet and drizzle with olive oil. Sprinkle salt and pepper over the top and bake for 10-12 minutes. Remove from oven and toss with sun dried tomatoes in a large bowl. Add pesto sauce and cheese. Set aside.
2. Bring a pot of salted water to boiling. Add pasta and cook according to package instructions. Drain well and add to other ingredients. Toss well and serve either warm or cool.
Serves 4
Weight Watchers Points: 5
