Asparagus and Bocconcini Pasta Salad

Asparagus and Bocconcini Pasta Salad

  • Preparation 20 min
  • Cooking 12 min
  • Nut-free
  • Vegetarian

Categories

Ingredients

    • 1/2 lb (225 g) short pasta (penne, gemellis, etc.)
    • 2 cups (500 ml) asparagus, cut into medium pieces
    • 1 cup (250 ml) bocconcini, drained and halved or quartered
    • 2 cups (500 ml) cherry tomatoes, halved
    • 60 ml (1/4 cup) chopped fresh basil
  • Vinaigrette

    • 45 ml (3 tbsp) balsamic vinegar
    • 45 ml (3 tbsp) olive oil
    • 1 clove garlic, finely chopped
    • 1 pinch crushed red pepper flakes
    • Salt and pepper

Preparation

  • Dressing

Note from Ricardo

To know when to add the asparagus to the pasta water, refer to the suggested cooking time on the pasta package. This salad is perfect for lunch.

Personal Note