Recipe: Asparagus Pasta Salad

From fresh Michigan asparagus to crunchy red pepper, this pasta salad is a great lunch option for your institution's cafetaria.

Tips of green asparagus

Number of Servings: 50, 1/2 cup servings

Ingredients

  • 18 ½ cups of Michigan asparagus -- cut into 2- to 3- inch pieces
  • 12 ½ cups of small shell pasta
  • 9 ½ cups of Italian dressing
  • 6 ½ cups of carrots - sliced in thin circles
  • 6 ½ cups of diced onions
  • 3 ¼ cups of diced sweet red peppers
  •  4 tablespoons dried oregano

Instructions

Recipe provided courtesy of Kristen Misiak, former food service director of Traverse City Area Public Schools

Directions

Cook pasta according to package directions. Rinse, drain and allow to cool. 

In a large bowl, add the other ingredients and mix thoroughly. Marinade for about 8 hours. Serve.

 

Related Content

Michigan State University
  • Spartans Will.
  • © Michigan State University

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).