Spring is FINALLY here! After a long and rough winter, we are so ready to jump into Spring and all the fresh, wonderful flavors it has to offer! I created this cold pasta salad with some of my favorite flavors of spring, including pickled beets, which has a wonderful earthiness that I just love. It reminds me of a Spring morning after it rains. I also put shaved carrots and white asparagus in this recipe. If you prefer green asparagus you can totally use that, I just used the white asparagus more so for the color.
FUN FACT: Geosmin is a compound in the soil that gives beets it’s “earthy” taste. Beets are high in folic acid, potassium and iron.
Ingredients
- 1 Box Tri-colored spiral pasta (cooked and cooled)
- 1 Bunch White asparagus
- 1/2 Cup Pickled beets
- 8 Large Carrots (Shaved)
- 1/4 Cup olive oil
- 1 Tbsp Apple Cider Vinegar
- 2 Tsp Sugar
- 1/2 Tsp dijon mustard
- 1-1/2 Tbsp mayonnaise
- 1 Sprinkle Salt & Pepper
Servings: Servings
Units:
Instructions
- Cook pasta according to directions on box. Drain and rinse with cold water. Let cool.
- Start by peeling the outer layer of the white asparagus. Rinse, cut bottom off on an angle and place in a pot of water with them standing up. Boil on low heat with lid slightly cracked for about 25 minutes. Drain and rinse with cold water.
- Rinse dirt off carrots, peel outer layer off and then continue to peel curls into a separate bowl until all the carrots are peeled completely.
- After measuring out your beets, rinse in a colander to remove some of the red juice, blot with paper towel and then slice into strips.
- For the dressing, mix olive oil, apple cider vinegar, sugar, Dijon mustard, mayonnaise, salt and pepper. Set aside.
- Combine cooled pasta, cooled asparagus, carrots and beets in a serving bowl. DO NOT add dressing until ready to serve. Cool pasta salad in refrigerator for one hour before serving. Add dressing and toss!
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