What You'll Need
For the salad:
1/2 lb (8 oz) Hayden Flour Mills Flowers Dried Pasta (half the contents of one box of Flowers Pasta)
4-6 oz smoked gouda, cubed
1 bunch asparagus
3 cups cherry tomatoes, quartered or halved
1/2 cup chopped basil
Salt and pepper to taste
For the dressing:
1 tablespoon chipotle peppers in adobo (sauce only)
1/3 cup plain Greek yogurt
1 - 1/2 tablespoons white wine vinegar
1 teaspoon honey
Pinch of salt
1 tablespoon water (to thin, optional)
Directions
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Prepare dressing by whisking all ingredients together in a small bowl. Set aside.
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Prepare the asparagus: remove woody ends, then blanch the spears by adding them to a pot of salted, boiling water. Boil until crisp but tender, about 2-5 minutes, depending on thickness of the spears. Transfer to an ice bath and then to your cutting board, trimming them down into 2-inch pieces.
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Prepare pasta to package directions. Once drained, transfer to a large bowl. Add gouda, asparagus, tomatoes, dressing, and most of the basil (leaving a bit for garnish). Toss gently. Season to taste.
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Top with the remaining chopped basil.
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Share & enjoy!
Makes 2 large bowls.
