Happy for also-rans to be used in colorful, healthy salad

Asparagus had been on the Easter dinner list, but another menu plan rose to the surface. The asparagus was left over. So was a bunch of broccoli crowns that didn’t get used. A few tomatoes that wouldn’t be fresh much longer also filled the fruit-and-veggie bin. Enter the power of the Internet search. What would happen if I hunted for a recipe that used asparagus, tomatoes, and broccoli—all leftovers?

I found a home for them in Cold Pasta Primavera, which took these healthy offerings and suggested that I also add some black olives plus some chopped red and yellow peppers. This tossed salad mixed around some whole-grain linguine (I subbed this for the called-for primavera twists) and a light dressing was excellent. It wiped away my guilt for not getting the expensive asparagus bunch onto the Easter table. A great main-dish dinner meal for Hubby and me.

It made a monster amount, which means we get to enjoy another serving. So glad the asparagus became an also-ran and we got to enjoy it this way.

Cold Pasta Primavera

1 (10-ounce) package primavera twists (I used whole-grain linguine)

1 can asparagus (I used 1 bunch fresh asparagus)

1 1/2 cup sliced mushrooms

1 cup cherry tomatoes (I used 3 Roma tomatoes, diced)

1/2 red pepper, diced

1/2 yellow pepper, diced

1 can sliced black olives, drained

1 small bunch broccoli flowerets

Dressing:

1 cup vegetable oil (I used extra-virgin olive oil)

1/3 cup salad vinegar

1/4 cup chopped fresh parsley

3 tablespoons chopped fresh basil

2 small cloves garlic, minced

1/2 teaspoon salt (or salt substitute)

freshly ground black pepper

Cook pasta according to package directions. Drain and rinse with cold water. Drain olives and asparagus and set aside. In 3 tablespoons water microwave broccoli flowerets on high for 2-3 minutes (until flowerets are bright green) and drain. If you are using fresh asparagus, do this same preparation for asparagus. In serving bowl combine pasta, asparagus, mushrooms, broccoli, olives, cherry tomatoes, and peppers. Combine dressing ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 1 hour before serving. Serves 4-6. (Source: cooks.com)