Asparagus and Bocconcini Pasta Salad
Asparagus and Bocconcini Pasta Salad
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
- 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
Instructions
- 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.
Asparagus and Bocconcini Pasta Salad