I’m not a big fan of creamy pasta salads – in fact, pasta salads are something I rarely make. However, pasta salads save me a lot of trouble when I haven’t really planned on something to take over to a friend’s summer barbecue, or as in this case, for a barbecue in my backyard. Some time ago I posted another pasta salad recipe using tiny bow-tie pasta and everyone seemed to love it.
Last weekend, NYC had some gorgeous weather and a few friends decided to drop by. Hmmm….I was looking for inspiration on what to dish up with stuff from the pantry and fridge. I didn’t spend a lot of time deciding on two salads, a chickpea salad and a pasta salad, and of course, some chicken on the grill. Some fresh corn and peppers found place on the grill too. My favorite, the pasta salad with the tiniest little pasta, cute little stars. I’ve no idea what it is called, but recollect buying it because it was so pretty.
A bunch of fresh asparagus went in along with onions, fresh garlic, parsley, and red pepper flakes. Finished it off with a drizzle of freshly squeezed lemon juice and extra virgin olive oil. No cheese or mayo. Sounds weird, doesn’t it? But believe me, there were no leftovers and the pasta remaining in the bag was grabbed up by a friend for her barbecue the next day (now I have to go find some more of this cute pasta!)
You don’t need a recipe for this, do you? Just in case you need it, here is what I did. Boiled a huge pot of water, added salt, and the pasta. The pasta was done in about 5 minutes. In another pan, heated some olive oil and tossed in finely diced onions, sliced garlic, parsley, and chopped asparagus. I cut the asparagus diagonally into tiny bits to match the size of the pasta. A huge pinch of red pepper flakes (I know, it is not used in traditional pasta salads), but I’ve rarely done anything traditionally. Tossed the warm pasta right in with a couple of tablespoons of pasta water. Easy and simple, yet delicious. I hope you try it out.