I was inspired to make this recipe about 3 years ago for a picnic with my then boyfriend (now husband). I wanted something light-weight, cold, refreshing, and filling so we only had to bring one dish along with us on our hike / picnic. I’ve been meaning to find a time to make this again and decided to make it for a weekend pot luck with friends 🙂
- 16oz macaroni pasta
- 2 bell peppers
- 6 stalks celery
- 1 lb asparagus
- 1 Tablespoon olive oil
- 4 Tablespoons Italian salad dressing
- 2 teaspoons Olde Thompson Rustic Tuscan Seasoning (or italian seasoning)
- Salt and Pepper to taste
STEP 1: Boil 4 quarts water for the macaroni in a large stock pot. Boil 1 quart water in a separate smaller pot (the wider the better) for the asparagus.
STEP 2: While waiting for water to boil, thinly slice the celery and chop the two bell peppers.
STEP 3: Add vegetables to medium bowl.
STEP 4: Break asparagus at fresh-ness point. Hold both ends of a single stock of asparagus and bend until it breaks. Throw away the bottom piece and keep the top half of the stock.
STEP 4: Add macaroni to boiling water. Wait until it returns to a boil and time for 6-8 minutes.
STEP 5: Mix together the olive oil, salad dressing, and seasoning in small bowl.
STEP 6: Drain macaroni and run with cool water so that the pasta doesn’t stick together.
STEP 7: Add asparagus to small pot of boiling water. Blanch for 5 minutes. Drain and run with cold water to stop the cooking process. They should be perfectly cooked with a light crisp.
STEP 8: Chop cooled asparagus and add to bowl of vegetables.
STEP 9: Add dressing and mix well.
STEP 10: Add vegetables with dressing to the macaroni in a large bowl. Stir together until the vegetables are evenly distributed.
STEP 11: Cover bowl and let sit in the refrigerator overnight to let the macaroni absorb the flavors of the dressing and vegetables. Serve cold for best flavor.