Macaroni Asparagus Pasta Salad

June 17, 2013

I promise that this will be the last asparagus recipe for a while--our first CSA pickup is tomorrow, and I will soon have a slew of other vegetables and fruits to blog about.  But in the meantime, I will shed some light on What Vegetarians Eat on Picnics.

It all started with a conversation with my sister in which we were discussing the possibility of a weekend picnic.  "But Stacy," my sister said, "That might be kind of difficult.  Since you don't eat meat, you can't have sandwiches, and then what would you bring on a picnic?"

First of all, I actually do eat sandwiches (hummus with sprouts and veggies is a favorite, or a Fluffernutter if I'm feeling decadent), but there is so much more you can take on a picnic besides sandwiches.  For example, this asparagus pasta salad, which you can quickly throw together after work and then take to your favorite picnicking location.  And you won't even miss lunchmeat.

Adapted from a Real Simple recipe by Caroline Wright

Serves 2 as a main course or 4 as a side


Macaroni Asparagus Pasta Salad  
  • 1 cup uncooked elbow macaroni
  • 1/2 cup frozen peas
  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces crumbled Feta cheese

Cook pasta according to package directions, adding peas and asparagus for the last three minutes of cooking time.  Drain pasta and vegetables and run under cold water until cool.

Meanwhile, mix olive oil, lemon juice, salt, and pepper in a medium bowl.  Add pasta and vegetable mixture and Feta and toss to combine.

Macaroni Asparagus Pasta Salad