Penne, Spinach, Asparagus And Cashew Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 1/2 lbs asparagus spears, ends trimmed, cut into 1-inch pieces
• 1 1/2 lbs penne or 1 1/2 lbs rigatoni pasta
• 1 tablespoon olive oil
• 1/2 cup olive oil
• 3/4 cup green onion, sliced
• 6 tablespoons wine vinegar
• 2 tablespoons soy sauce
• 1 (6 ounce) package baby spinach
• 1 cup roasted cashews, salted, coarsely chopped (about 4 ounces)

Recipe

• 1 cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
• 2 using slotted spoon, transfer asparagus to small bowl. cool.
• 3 add pasta to same pot and cook until just tender but still firm to bite. drain well.
• 4 transfer pasta to very large bowl.
• 5 toss with 1 tablespoon oil. cool.
• 6 blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (asparagus, pasta and dressing can be prepared 1 day ahead. cover separately; chill.)
• 7 pour dressing over pasta.
• 8 add asparagus, spinach and cashews; toss to coat.
• 9 season with salt and pepper.