Asparagus Pineapple Pasta Salad


  • 1 bunch(s) asparagus - trimmed into bite sized pieces
  • 1 yellow pepper - seeded and cut into julienne strips
  • 2 medium sized tomatoes - diced
  • 1 cup(s) pineapple tidbits, drained
  • 8 ounce(s) pasta - any medium sized such as bow tie or cork screw, cooked
  • ½ cup(s) seasoned rice vinegar
  • 1 cup(s) vegetable oil
  • + 4 more ingredients
    • Salt and white pepper to taste
    • 2 tablespoon(s) powdered ginger
    • 2 teaspoon(s) garlic - chopped
    • 2 tablespoon(s) toasted sesame seeds

In a large skillet, blanch asparagus in two inches of boiling water for 2-3 minutes then submerge it in an ice bath to stop the cooking process. Drain well. In a large bowl, combine the asparagus, peppers, tomatoes, pineapple, and pasta. Whisk together the vinegar, oil, salt, white pepper, gin...

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