Pasta Salad with Asparagus and Red Peppers

Name: Pasta Salad with Asparagus and Red Peppers
Yield: Serves 6 to 8
Ingredients: 1 1/2 pounds, asparagus, tough ends trimmed; 3 , large red bell peppers, cored, seeded, and cut into 1 1/2-inch wedges; 1/2 cup, extra-virgin olive oil, plus more to toss with vegetables; 1/4 cup, lemon juice from 2 lemons; 1/2 teaspoon, grated lemon zest; 1 medium clove, garlic, minced or put through garlic press; 1 pound, short, bite-size pasta such as fusilli, farfalle, or orecchiette; 3 tablespoons, chopped fresh chives (see note above); 1/3 cup, grated Parmesan cheese

Side Dishes
Pasta
Vegetables
Make Ahead
Vegetarian
Salads

Appears in Cook's Illustrated July/August 1998

This American invention can be delicious--as long as you stick with lemon juice in the vinaigrette and let the vegetables cool before dressing them.

SERVES 6 to 8

TIME 45 minutes, plus 20 minutes cooling

Pasta Salad with Asparagus and Red Peppers

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