Fresh Asparagus Pasta Salad
Serves: 8-10 people, as a side
Ingredients
Dressing:
- ¾ cup of oil from Galbani® Marinated Fresh Mozzarella Ciliegine, Classic Flavor
- ¼ cup of white wine vinegar
- 1 lemon, juiced
Pasta Salad:
- 8 oz of Galbani® Marinated Fresh Mozzarella Ciliegine, Classic Flavor, halved
- 16 oz orecchiette or penne pasta
- 1 bunch of asparagus, trimmed and cut into 2” pieces
- 8 oz snap peas
- 2 cups of strawberries, stems removed and sliced
- ½ red onion, thinly sliced
- salt and pepper, to taste
- fresh basil for garnish
Directions
Dressing:
- Place all of the ingredients into a bowl. Whisk until thoroughly combined and set aside in the refrigerator.
Pasta Salad:
- Cook the pasta according to the packaged instructions. Then place in a large bowl and set aside at room temperature.
- Blanch the asparagus and snap peas by adding the vegetables to a boiling salted pot of water. Boil for two to three minutes then immediately place in an ice bath. Drain and set aside.
- Add the ciliegine to the pasta bowl, then add the asparagus, snap peas, strawberries, and red onions. Add the dressing and gently mix until all ingredients are combined. Cover and place in the refrigerator for 30 minutes. Garnish with fresh basil prior to serving.
