Spring Shell Salad Recipe

Name: Spring Shell Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shell pasta; 2 cups slice asparagus; 6 tablespoons oil; 4 tablespoons vinegar; 4 large garlic cloves, minced; 1 cup sliced zucchini; 2 tablespoons chopped basil; 1 pint cherry tomatoes; ½ teaspoon salt; 2 tablespoons chopped parsley

Servings: persons

1 lb shell pasta
2 cups slice asparagus
6 tablespoons oil
4 tablespoons vinegar
4 large garlic cloves, minced
1 cup sliced zucchini
2 tablespoons chopped basil
1 pint cherry tomatoes
½ teaspoon salt
2 tablespoons chopped parsley

1
Cook the pasta.
2
Drain, reserving some of the water to steam the asparagus inches
3
Pour pasta into a medium bowl.
4
Set vegetable steamer in pot and reheat the water.
5
Steam asparagus until just tender, but still bright green.
6
Rinse, drain and pour into cooling pasta along with the vinegar and oil.
7
In a small frying pan, heat 2 tsp oil.
8
Add garlic, zucchini and basil saute until zucchini is just barely tender.
9
Add to pasta along with tomatoes, salt, parsley and fresh basil.
10
Chill for at least 1 hour before serving.

814

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb shell pasta, 2 cups slice asparagus, 6 tablespoons oil, 4 tablespoons vinegar, and more.

Yes, Spring Shell Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Shell Salad

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