Asparagus and Bocconcini Pasta Salad
Ингредиенты
- 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
- 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
Инструкция
- In a large pot of salted boiling water, cook the pasta al dente. Add the asparagus 2 minutes before the end of cooking the pasta (see note). Drain the pasta and asparagus. Quickly cool under cold running water. Oil and let cool while preparing the dressing.
