Recipe of the Week
Asparagus Pasta Salad
Courtesy of
Don Peddleson


12 ounces fresh asparagus, diagonally sliced into 1-inch pieces
12 cherry tomatoes, quartered
1/2 cup pitted ripe olives, sliced
3 tablespoons snipped parsley
1/4 cup wine vinegar
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 ounces dry pasta


Cook the asparagus and drain well. RInse with cold water to cool.

In a large mixing bowl combine the vinegar, oil, garlic, oregano, marjoram, salt, and pepper. Whisk well to mix. Add the asparagus, tomatoes, olives, and parsley and toss gently to coat thouroughly. Cover the bowl and chill.

1/2 hour before serving, cook pasta according to package directions until firm to the bite. Drain, return to the pot and add ice water. Drain when pasta is thoroughly chilled.

Transfer pasta to serving bowl. Add asparagus and dressing and toss well.

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