Crayons In Summer Salad with Bowties - By Bonnie Banters

www.bonniebanters.com

Approximately 12 servings

Ingredients

  • 4 1/4 c. uncooked bowtie (farfalle) pasta
  • 12 oz. fresh asparagus spears (washed & woody stems removed)
  • 1 1/4 c.--approx. 1 large--red bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
  • 1 1/4 c.--approx. 1 large--orange (or yellow--I used orange) bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
  • 1 1/4 c. cleaned grape tomatoes, cut in half lengthwise
  • 1/3 c.--approx. 2 1/4 small stalks--cleaned green onions, thinly sliced (green tops & all)
  • 1/3 tsp. freshly ground black pepper
  • 2/3 tsp. salt (plus about 1 tsp. salt* to 4 quarts pasta water)
  • 1 c. Parmesan & Romano--or Parmesan--cheese (divided)**
  • 1 tub (10 oz) Philadelphia Savory Lemon & Herb Cooking Creme

Directions

  1. Add about 1 tsp. salt* to cooking water and cook pasta according to package directions, or until al dente (about 11 min.'s).  Drain immediately.  Rinse with cold water and drain again.  Set aside.
  2. For the asparagus: Add whole spears to boiling water and cook uncovered about 3 minutes, or until crisp-tender.  Drain immediately.  Rinse with cold water and drain again.  Cut into about 1 1/4" pieces.  Set aside.
  3. In a large bowl, mix the bell peppers, tomatoes, green onions, black pepper, 2/3 tsp. salt and 2/3 c. of the cheese**.
  4. Add the pasta and asparagus to the bell pepper mixture and gently toss together.  Carefully fold in the cooking creme.
  5. Chill at least one hour before serving.  Garnish with the remaining 1/3 c. of cheese**.

Complement your grilled entrees with this refreshing summer salad. Or, add shrimp, chicken, tuna or salmon to this versatile salad and enjoy a one-dish, easy meal!

©Bonnie Banters™.  All rights reserved.


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