This is ditalini…..
Everybody is talking about spring.
Wondering if winter is ever going to let go here in Virginia. Looking forward to warmer weather and longer days. I think I’ve mentioned spring in all my blogs this week.
It’s also asparagus season. I haven’t heard anyone talking much about that.
I know I haven’t heard anyone talking about ditalini.
Well, I love asparagus, and I want to start an asparagus bed this year. Which means I want the ZMan to start an asparagus bed this year.
So, in the spirit of celebrating spring, asparagus, and ditalini and looking forward to warmer weather, I made this lovely asparagus ditalini pasta salad this week.
Asparagus Ditalini Pasta Salad
1 box of ditalini pasta
1 bunch of asparagus – chopped
¼ cup of good olive oil
1 can of dark red kidney beans – drained and rinsed
1 can of artichoke hearts in brine – drained and lightly chopped
2 red bell peppers – chopped
1 can of large olives – sliced in half
1 ½ cup of feta cheese – crumbled
Salt and Pepper to taste
Boil pasta by box instructions. Don’t forget to salt the pasta water. In the last 2 minutes of the boiling time add the asparagus. Drain and let cool. Transfer pasta and asparagus to a large mixing bowl. Add the remaining ingredients and stir to combine.
I like using ditalini pasta for this salad because the chopped asparagus is the same shape and size as the pasta.
This is a great summer salad for entertaining as it does not have mayonnaise to worry about spoiling.
The measurements don’t have to be exact (it’s a salad) and you can add more or less of any ingredient if you choose.
This is another recipe where I have to suggest using a really good olive oil. It really makes a difference.
Serving this with some grilled lemon chicken…. Well, YUM!!!
I suppose this is my attempt to will warmer weather our way… As I look out the window and the snow is falling and we already have about 3 inches on the ground.
Oh well, let them eat ditalini.
Y’all Take Care!