Thursday, July 23, 2009

Picnic Pasta Salad

Great for a summer picnic, this pasta salad is light and full of yummy grilled vegetables. The blue cheese can be stored separately with a bag of ice to keep it cold until the salad is served. It's best served a room temperature and is yummy with a variety of different cold sandwiches or just a good, crusty baguette.

Ingredients (serves 4):

1/3-1/2 cup honey dijon balsamic vinaigrette
2 cups cooked mini-farfalle
3-4 stalks asparagus with ends removed
1 red pepper
2 tbsp. finely chopped red onion
1/4 cup bleu cheese crumbles

Toss red pepper and asparagus with olive oil, salt and pepper. Grill red pepper until sides are charred. Place peppers in a paper bag (this will help remove the skins) for a few minutes. Grill asparagus over medium heat until grill marks appear (4-6 minutes, depending on the thickness of the asparagus). Cool and chop asparagus into bite sized pieces. Slice red peppers. Combine farfalle, red pepper, asparagus and red onion. Toss with dressing and top with bleu cheese crumbles.

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