Asparagus and Egg Pasta Salad
Servings: 10 servings
Calories: 462kcal
Served cold or at room temperature, Asparagus and Egg Pasta Salad is a dish best served in late spring or early summer when fresh asparagus is readily available. Bring this dish to your next picnic or potluck and you'll surely be the belle of the ball!
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Ingredients
- 500 grams tortiglioni, or any pasta you prefer, cooked, drained, and cooled
- 12 spears asparagus, cut into 1 inch pieces
- 12 large hard boiled eggs, chopped (yolks discarded)
- 1 stalk celery, finely chopped
- 2 medium carrots, finely julienned
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon butter, salted
- 1 cup mayonnaise
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup corn, cooked and cooled
Instructions
- In a small skillet, over medium heat, add the butter and saute the asparagus until just cooked - about 3 minutes. Remove from heat and allow to cool.
- In a large mixing bowl, whisk together the mayonnaise, pepper, garlic powder, milk, and parsley.
- Add the pasta, eggs, asparagus, celery, carrots, onion, and corn to the mixing bowl. Toss everything well to combine.
- Taste for seasoning; add more salt if needed. Serve immediately, or chill for an hour or two for best results.
Nutrition
Calories: 462kcal | Carbohydrates: 43g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 234mg | Sodium: 355mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2580IU | Vitamin C: 4.2mg | Calcium: 58mg | Iron: 1.6mg