Asparagus Pineapple Pasta Salad Recipe

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Directions

In a large skillet, blanch asparagus in two inches of boiling water for 2-3 minutes then submerge it in an ice bath to stop the cooking process.
Drain well.
Whisk together the vinegar, oil, salt, white pepper, ginger and garlic in a small bowl to make a dressing
In a large bowl, combine the asparagus, tomatoes and pineapple.
Pour the dressing over the asparagus mixture and toss to coat.
Cover and marinate in the refrigerator for 3-4 hours.
Drain off any excess dressing.
Stir to combine and garnish with sesame seeds before serving.

Container: medium skillet, large bowl, small bowl

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Description: 1 cup serving

Servings: 8

Enter desired servings:

Ingredients

-		1 bunch asparagus - trimmed into bite sized pieces
-		1 yellow pepper - seeded and cut into julienne strips
-		2 medium sized tomatoes - diced
-		1/2 cup seasoned rice vinegar
-		1 cup vegetable oil
		salt and white pepper to taste
-		8 ounces pasta - any medium sized such as bow tie or cork screw
-		2 tablespoons powdered ginger
-		2 teaspoons garlic - chopped
-		2 tablespoons toasted sesame seeds