Penne & Aspargaus Salad

Penne & Aspargaus Salad
Penne & Aspargaus Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16

    ounces dried penne pasta (about 5 cups)

  • 1

    pound asparagus, trimmed and cut into 1-1/2-inch lengths

  • 1

    cup halved pitted Kalamata olives

  • 1

    cup chopped red sweet pepper (1 large)

  • 6

    ounces copocollo or prosciutto, thinly sliced and coarsely chopped

  • 6

    ounces Fontina cheese, cut into 1/4-inch cubes

  • 4

    ounces sharp cheddar cheese, cut into 1/4-inch cubes

  • 4

    ounces Gouda cheese, cut into 1/4-inch cubes

  • 1/2

    cup coarsely chopped fresh basil

  • 1 1/2

    cups creamy garlic dressing or creamy Italian Dressing

Directions

In a large pot cook pasta according to package directions until tender but still firm to the bite. Add asparagus to pot for the last 2 minutes of cooking. Drain pasta and asparagus. Rinse well in cold water; drain again. Transfer pasta and asparagus to a very large bowl. 2. Add olives, red pepper, copocollo, Fontina, cheddar, Gouda, and basil to pasta mixture. Toss gently to combine. Stir in dressing; mix well. Cover and chill for 2 to 24 hours before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: