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Lemon Basil Pasta Salad with Asparagus & Tomato

June 19, 2018


The weather is finally warming up and I am super excited for outdoor entertaining! This Lemon Basil Pasta Salad with Asparagus & Tomato is bursting with flavor and the perfect addition to any summer get together!




1 lb cavatappi pasta or other small shape

1 bunch asparagus, remove ~ 1 inch off thick ends and discard

a couple handfuls of cherry tomatoes, halved

a big handful of fresh chopped basil

1 shallot, fine chop

1 garlic clove, fine chop

⅓ cup olive oil

¼- 1/3 cup fresh squeezed lemon juice

salt and pepper to taste


1 Cut the asparagus into 1 inch pieces. Bring a bit pot of water to a boil {you will use this for the pasta too}. Cook the asparagus for just 2 minutes. Remove with a slotted spoon and place into a bowl of ice water. Once cooled, remove and place asparagus onto a paper towel.

2 Cook the pasta in the same water just to al dente. Drain and cool immediately. Set aside.

3 In a large bowl mix together the pasta, asparagus, tomatoes and basil.

4 In a small jar mix together the lemon, olive oil, shallot and garlic.

5 Toss the vinaigrette in and season with salt and pepper to taste.


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