Submitted by: Barbara Dodson
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: 8
A bright, eye-catching salad; a refreshing change to traditional pasta salads. I have also used this as a main dish salad by adding grilled chicken breast.
1 c. homemade mayonnaise
1/2 c. coconut oil
2 lbs. asparagus
2 tbsp. garlic
2 tbsp. sweet onion
16 oz. brown rice penne pasta
2 tbsp. dried rosemary
2 tsp. sea salt
Cut asparagus into 1/2 - 1 inch pieces. Finely chop onion.
Heat coconut oil in a skillet over medium to medium-high heat. Add asparagus pieces to the skillet and saute for a couple minutes. Add minced garlic and onion, and cook until tender crisp, about 5-6 minutes total.
Pour over hot pasta and toss to coat.
In a bowl, mix rosemary, sea salt, and homemade mayonnaise. Add mayonnaise mixture to pasta mixture and stir (gently) until ingredients are mixed.
Refrigerate 2 hours or until chilled. Serve. ENJOY!
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