Thu, May 24 2012
Aunt Lucy's Asparagus Picnic Salad
A delightful change of pace from hot vegetable side dishes, this cold salad is perfect for an outdoor picnic or a summer bbq.
Ingredients
1/2 C. olive oil
2 lb. fresh asparagus, cut into ¬? - 1 inch pieces
2 Tbs. garlic powder
2 Tbs. onion powder
1 lb. penne, cooked and drained
2 Tbs. dried rosemary
2 tsp. seasoned salt
1 C. mayonnaise
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In a skillet, saut?© asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until chilled. Serve.
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