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Colorful pasta salad with asparagus

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Ingredients for 2 servings:

  • 250 g pasta, mixed (e.g. fusilli)
  • 200 g asparagus, green
  • 125g mozzarella
  • e.g. tomato(s)
  • n. B. olives
  • e.g. spinach, fresh
  • n. B. cucumber(s)
  • 5 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp mustard, medium hot
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Cook the pasta in salted water. Meanwhile, peel the bottom third of the asparagus and trim the ends. Cook the asparagus for about 5-10 minutes, depending on its thickness. Quarter the tomatoes, slice and quarter the cucumber. Wash and drain the spinach. For the dressing, combine the balsamic vinegar, olive oil, honey, mustard, salt, and pepper. Drain the pasta. Cut the asparagus into pieces. Combine all ingredients and season with salt and pepper, if desired. The salad can be eaten warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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