Barbara Barnes with Sobeys whips up strawberry-themed recipes on CTV News at Noon including Springtime Pasta Salad with Strawberries.
Springtime Pasta Salad with Strawberries
Serves: 6
- 1/4 cup (60 mL) Compliments Balance Mayonnaise
- 2 tbsp (30 mL) milk
- 1 tbsp (15 mL) white wine vinegar
- 4 tsp (20 mL) sugar
- 2 tsp (10 mL) Compliments Poppy Seeds
- 1/2 tsp (2mL) grated lemon peel
- 1/8 tsp (0.5 mL) salt
- 1 pinch Compliments Ground Nutmeg
- 1 1/2 cups (375 mL) diagonally sliced asparagus
- 4 cups (1 L) Farfalle pasta
- 1 tbsp (15 mL) Compliments Canola Oil
- 2 cups (500 mL) sliced fresh strawberries
- 1 1/2 cups (375 mL) cubed honeydew melon
- (1/2 inch/1.25 cm)
- 1/4 cup (60 mL) Compliments Unsalted Roasted cashews, coarsely chopped
Directions: To prepare dressing, whisk together first 8 ingredients (mayonnaise through nutmeg) until blended; set aside. Dressing maybe prepared up to 24 hours in advance; cover and refrigerate. Stir before using. Cook asparagus in boiling water for 2 minutes. drain. Cool immediately in ice water; drain. Cook Farfalle according to package directions. Drain and rinse with cold water; drain. Transfer Farfalle to a large serving bowl. Toss with canola oil. Add asparagus, strawberries and honeydew to pasta. Pour dressing over top and toss to coat. Sprinkle with cashews.
