Spring Pasta Salad

Spring Pasta Salad

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  • Yields: 6 servings
Spring Pasta Salad


1/3 cup of olive oil + 1 Tbsp

1 Tbsp Balsamic Vinegar

1 packet Mrs. Wages® Bruschetta Seasoning Mix

3 cups dry bow-tie pasta (6 oz)

1/2 lb asparagus, chopped in one inch pieces

1 cup of cherry/grape tomatoes, sliced in half lengthwise

4 oz of sliced Prosciutto

1/2 cup crumbled feta or fresh mozzarella cheese


1Combine 1/3 cup of the olive oil, balsamic vinegar and bruschetta seasoning mix and set aside.

2Cook pasta according to the directions.

3While pasta is cooking, heat 1 TBSP olive oil in a skillet. Add the asparagus to the skillet and cook for 4-6 minutes, until tender and set aside.

4Drain and rinse the cooked pasta in cold water and return to pan.

5Add the oil/vinegar/seasoning mix to the pasta and stir gently.

6Add your remaining ingredients to the pot and stir. Transfer the pasta salad to a container and refrigerate for at least 30 minutes before serving.

Recipe suggestion: Bacon and Dill Potato Salad Recipe


Find more information on Mrs. Wages® Bruschetta Mix here.

Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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