is is memorial day already!? before i know it summer is going to be over... in honor of a 3 day weekend, i'm going to share one of my favorite summer salad recipes. this salad is perfect as a side dish for a cookout or alone as the main course. either way, i think you'll dig it...
what you're gonna need:
2 lemons quartered
12 ounces of cherry tomatoes
1 lb of asparagus, tough ends trimmed off and the remainder cut into 1 1/2- 2 inch lengths
3 tbsp extra virgin olive oil
salt and pepper
1 lb of corkscrew pasta
1 4-oz wedge of parmesan cheese, thinly sliced
1 cup torn fresh mint leaves
what you're gonna want to do:
preheat oven to 450 degrees.
bring large pot of salted water to a boil.
place lemons, whole tomatoes and asparagus in a large roasting pan. drizzle with 2 tbsp olive oil, sprinkle with salt and pepper. using your hands, toss until well coated.
cook in oven until the tomatoes are softened and the asparagus is cooked through, usually 15 minutes.
meanwhile, cook pasta according to package directions; reserve water.
remove roasting pan from oven and add 2 tbsp of reserved water to the vegetables.
drain pasta and add to the roasting pan along with the parmesan and mint. season with salt and pepper, add remaining tbsp of oil...
....and toss to combine. squeeze any remaining juice from roasted lemons over the pasta and serve hot.
i hope you enjoy this scrumptious salad... for more summer salad recipes, check out these links!