In Michigan ,we joke that there are really only two seasons… winter and road construction. Consideration should be given to the possibility of one season being “potluck season” – Memorial Day through Labor Day, we Michiganders love to gather together friends, food, and family to share! While some old favorite standbys have their merit, if you have read a few of my blogs, you might be aware that I like to spiff things up, just a little. If you are looking for a new take on pasta salad, this one may just be a pleaser.
One thing that drew me to this pasta salad was that it called for asparagus – which is one of the first vegetables we enjoy in season, here in Michigan every May. I love that it chills well and is a great make ahead dish with little mess.
Start with one box of pasta (I used large elbow macaroni), cook till done and rinse in cold water. In a large bowl, add 1 1/2 cups creamy Italian dressing, 1 cup halved, pitted Calamata olives 4 ounces each of cubed cheese (Fontina, Gouda – I used smoked, and Sharp Cheddar), 1 large diced red pepper and about 1/3 lb of sliced hard salami, cut in ribbons. Separately, add a pound of trimmed, cut asparagus to boiling water for 3 minutes. Remove and drain then immerse the asparagus pieces in ice water for 1 minute. Strain and add to the pasta salad. Toss all the ingredients together. Serve with torn fresh leaves of basil.
It is as much an eye pleaser as a pallet pleaser!
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