Pasta salad with green asparagus, pine nuts and baby spinach

Ingredients for 4 servings:

• 250 g asparagus, green
• 200 g pasta, e.g. B. Penne, Farfalle, Pipe Rigate
• 6 cocktail tomatoes
• 20 g pine nuts
• 1 handful of baby spinach, fresh
• 1 ball of mozzarella
• ½ avocado(s)
• 20 g tomato(s), dried
• 1 tsp mustard, medium hot
• 1 tsp honey
• 30 ml balsamic vinegar, lighter
• 20 ml olive oil for the dressing and some for frying
• salt and pepper
• chives

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Fresh spring salad with crunchy vegetables and creamy mozzarella

Toast the pine nuts in a pan without oil until lightly browned. Set aside. Wash the asparagus and trim off the woody bottom end. Green asparagus does not need to be peeled. Fry in a pan with 1 tablespoon of olive oil for about 6-8 minutes until toasted. Season with a little salt and turn the stalks several times. The asparagus should still be firm to the bite. Then set aside and let cool. Quarter the tomatoes (cut larger tomatoes into eighths). Dice the mozzarella and avocado. Cut the sun-dried tomatoes into bite-sized pieces. Wash the baby spinach and spin dry. Combine all prepared ingredients and the toasted pine nuts in a large bowl. Cut the fried asparagus into approximately 2-3 cm long pieces and add to the bowl. Cook the pasta according to the package instructions, rinse with cold water, and drain. Also add to the bowl. For the dressing, combine mustard, honey, balsamic vinegar, 20 ml olive oil, and 2-3 tablespoons of water. Pour over the salad and mix well. Season with salt and pepper. Garnish with some finely chopped fresh chives. Season with a little more balsamic vinegar and salt before serving, if desired. This salad is a perfect side dish for a barbecue or topped with some shredded smoked salmon for a complete meal.