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.

 

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