Asparagus & Confetti Salad

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 2 pounds asparagus, cooked and chilled
  • 1 pound rigatoni pasta, cooked, drained, oiled and chilled
  • 3/4 cup each yellow and red bell pepper, cut into cubes
  • 1 cup black olives cut into quarters
  • 1/2 cup each fresh parsley and chives, chopped
  • 1/4 cup fresh chive flowers
  • 1/2 cup Parmesan cheese, grated
  • 8-12 ounces Italian dressing of your choice
  • 1/4 cup calendula petals or bachelor buttons
 

Cut the asparagus diagonally into 1-2 inch pieces. Toss the asparagus, pasta, peppers, olives, parsley and chives. Pull the chive petals from the head and sprinkle into the salad. Pull the calendula petals and trim just the white tip, and sprinkle the petals into the salad. Add the Parmesan cheese and the dressing, toss and serve chilled.

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