This post is sponsored in conjunction with #BBQWeek. I received product samples from Michigan Asparagus to use in creating Spring Vegetable Pasta Salad with Creamy Lemon Dressing. However, all opinions are mine alone.
We have come to the end of #BBQWeek. There have been so many great recipes and I hope you’re enjoying them. I’m sharing a side dish that I’ve not made in a very long time because, well, I just forgot about it. Do you have any recipes you just forget about because you don’t make them regularly?
I can tell you my family was happy I made this spring vegetable pasta salad with creamy lemon dressing. My oldest son loves lemon. The lemon is not too overpowering in this dressing. If you prefer more lemon, increase the amount, a little at a time, but continue to taste the dressing so you don’t add too much.
The day I made this it was pouring outside so I used my grill pan and made it indoors. I have now made it both indoors and on the grill outdoors. How ever you choose to make it, just watch it so it doesn’t burn. You just want it a bit charred and soft. What I love about Michigan asparagus is that I don’t need to cut the ends off because it’s all hand snapped when harvested.
While you can certainly use any shape pasta, I like the bowties because it holds the dressing in the nooks. I recommend a pasta shape rather than angel hair or spaghetti because the latter also make it more difficult to eat. You could certainly substitute some sun-dried tomatoes for the roasted red peppers.
Ingredients
- 12 ounces bowtie shaped pasta
- 1/2 bunch of Michigan asparagus
- 1/2 cucumber, sliced
- 1/4 cup sweet onion, diced
- A few slices of roasted red pepper from a jar, diced
- 1/4 cup cucumber, sliced
- Creamy Lemon Dressing
- 4 tablespoons mayonnaise
- 2 tablespoons chicken broth
- 3 tablespoons lemon juice
- 3 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried oregano
Instructions
- Cook pasta according to package instructions. Draining and rinsing when cooked. Transfer to a bowl.
- Grill Michigan asparagus until soft and tender. Cut into bite sized pieces and add to pasta. Add onion, cucumber, and diced red pepper. Gently toss together.
- Make the Dressing:
- In a jar with a lid, mix all the ingredients and shake until well blended.
- Toss with pasta and vegetables. Add 1/4 to 1/2 of dressing and toss pasta salad. Reserve remaining dressing to use when serving. Refrigerate pasta and dressing until ready to serve.
Notes
Total time does not include refrigeration time.
See what the bloggers served up Friday for #BBQWeek
Boozy Grilled Pineapples by Everyday Eileen
Brisket Baked Beans by Palatable Pastime
No-Bake Raspberry Jello Pie with Graham Cracker Crust by Jonesin’ For Taste
Grilled Greek Asparagus by Hezzi-D’s Books and Cooks
Grilled Lemon Parmesan Asparagus by Cookaholic Wife
Grilled Peach Tea by 4 Sons ‘R’ Us
Asparagus and Shrimp Kabobs with Bang Bang Sauce by A Kitchen Hoor’s Adventures
Grilled Summer Vegetable Pasta Salad by Soulfully Made
Honey Rum Grilled Banana Split by Jolene’s Recipe Journal
Smoky Chipotle Baked Beans by Simple and Savory
Spring Vegetable Pasta Salad with Creamy Lemon Dressing by Family Around the Table
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
Whether or not your kids are back in school summer is quickly coming to a close for 2017. The school lunch menu plan for week 4 includes some dishes that use up summer produce.
Do your kids love salad? My son does. From the moment he tasted this 
When I include salads in the lunch box I often include a bread. If the zucchini in your garden has gone crazy try these zucchini chocolate chip muffins from 
If sandwiches are more your child’s thing this Italian pressed sandwich from 
If you’re trying to get more veggies in your kids these parsnip chips from 
This weeks treat comes from 
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In all my years of making lunches for my boys, I’ve found that if the food was fun, they would eat it. This leads to my two next features. The first is 
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