Asparagus and Red Bell Pepper Bowtie Pasta Salad
I love this recipe because it is so light and refreshing while tasting delicious! The asparagus, red bell peppers, and red onion served with a little bit of wheat pasta is mouthwatering. It can be served hot or cold and is perfect for lunch or as aside.
And, of course, it is full of nutrients! The asparagus, red onion, and red bell peppers are packed with vitamins and minerals.
I used a small amount of bowtie pasta here to add flavor and texture without adding a lot of calories to the serving size.
Ingredients:
One pound of fresh asparagus
One red bell pepper
One cup of bowtie 100% whole wheat pasta
One medium red onion
Three cloves of garlic chopped
Two tablespoons of capers
¼ teaspoon of black pepper
½ teaspoon of salt
One tablespoon of extra virgin olive oil
½ cup of kalamata olives
Directions:
Add four cups of water to a pot over high heat. Bring to boil. Then add the salt and asparagus. Let cook for 3 to 4 minutes. Once the asparagus turns bright green, take it out of the water and submerge in icy water to shock it and stop the cooking process.
When the asparagus is cool, cut into 2-inch pieces just like the picture above.
In the same pot where you cooked the asparagus, add the wheat bowtie pasta. Let cook for 10 to 15 minutes until soft and tender.
While the pasta is cooking will, we will prepare the red onions and red bell peppers.
Peel the skin off the red onion and slice thin. Rinse the red bell peppers and cut into 1-inch pieces.
In a pot over medium heat, add the one tablespoon of extra virgin olive oil and garlic. Let it sizzle for a few minutes for the garlic to release its flavor.
Then add the red onion, red bell peppers, and salt.
Let cook for about 5 minutes then turn off the heat.
In a serving bowl or plate, add the bowtie pasta, asparagus pieces, red onion, and red bell pepper mixture with the two tablespoons of the capers and kalamata olives.
Mix well. This dish can be served hot or cold.