In the Kitchen With April: Pasta Salad with Asparagus or Kuşkonmaz ile Makarna Salatası

Pasta Salad with Asparagus or Kuşkonmaz ile Makarna Salatası

One of my favorite spring and summer time dishes is Pasta Salad. You can start with the basics and improvise with what you have on hand at home. This version is made with a creamy dressing however a vinaigrette based dressing is just as delicious. You could use a vinaigrette based dressing and add salami and mozzarella for an Italian inspired pasta salad. Grilled or oven roasted chicken would also be really tasty. You could replace the asparagus with broccoli. The possibilities are endless. I suggest you use the Radiatore, which means little radiators in Italian, for your salad. The grooves really hold the dressing and besides tasting great, they are really cute! I hope you will prepare my recipe for your next picnic or cook out. I know you will enjoy it. I am curious how many people prefer a creamy based dressing and how many prefer vinaigrette based dressing on your pasta salad. I would also love to know your favorite pasta salad so drop me a line so I can try out your recommendations. Afiyet Olsun!

Pasta Salad with Asparagus or Kuşkonmaz ile Makarna Salatası

Ingredients

1 Pound Radiatore Pasta (Or any shape you like)
8 Ounces Asparagus, tough ends trimmed
1 Pint Grape Tomatoes
1 Small Red Onion
4 Ounces White Cheese aka Feta Cheese
1/4 Cup Green or Black Olives, pitted and sliced
Salt To Taste
1 Cup Mayonnaise
1 Cup Yogurt (Not Fat-free)
Juice of 1/2 large lemon
3 Cloves Garlic, smashed
1 Tablespoon Dried Dill
1 Tablespoon Oregano
2 Tablespoons Dried Parsley (or 1 small hand full chopped fresh)
1 Teaspoon Dried Mint
Pinch Black Pepper
1/4 Cup Olive Oil
Optional Crushed Red Pepper Flakes to Taste

Cooking Directions

In a large stockpot, cook the pasta according to the directions using the shortest cooking time.
Trim the asparagus and cut into 1 inch pieces. Place into the water with the pasta 2 minutes before the cooking time is up.
When cooked, drain and rinse lightly with cold water or drain and place in one layer on a large baking sheet to cool.
While the pasta is cooking, you can cut your tomatoes into halves and finely chop the onion and place together in a large bowl. Add the sliced olives and the cheese.
I use a large Mason jar with a lid to mix my dressing but you can use a large bowl. Whichever you prefer is fine, however you can really shake it up in the closed jar.
Mix your mayonnaise, yogurt, lemon juice, garlic, dill, oregano, parsley, mint, black pepper, and olive oil in your jar or bowl and mix well. Pour 1/4 of the mixture over the tomatoes, onion, olives and cheese and mix well.
When the pasta and asparagus have cooled, add to the mixing bowl and toss together.
Add the remaining dressing to the pasta and combine well.
This can be served at room temperature or you can make it ahead and chill in the fridge until ready to serve.