Best 5 Asiago Cheese Chickpea Pasta Salad Recipes

ASIAGO PASTA SALAD

Steps:

• Cook pasta according to package directions; set aside to cool.
• In large bowl, combine pasta with remaining ingredients and toss well.
• Season to taste with salt and pepper.

CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

BALSAMIC ASIAGO SALAD

Steps:

• In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.

CAPELLINI ASIAGO SALAD BY WEGMAN'S

Steps:

• 1.*Cook* pasta per pkg directions in large stockpot of boiling salted water. Drain and rinse with cold water.
• 2. Combine pasta, cheese, bruschetta, parsley, hot pepper spread, and basting oil in large mixing bowl. Season with salt and pepper.
• My Note: I made the sauce a few hours before dinner and marinated chicken tenders in it. As I brought the water to boil I sprayed a nonstick with olive oil spray and cleaned the sauce off the meat as best I could, then cooked the chicken almost all the way thru. Took it out, added the sauce to warm then cut the meat and added back inches
• Update: Easy and quick! Substituted grated Asiago cheese for what's called for. Love the hot pepper spread in this dish. Added some baked tiapia for additional protein and added as chunks to top of salad.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.