No-Mayo, No-Problem: Spring Asparagus Pasta Salad That Screams Freshness!
No-Mayo, No-Problem: Spring Asparagus Pasta Salad That Screams Freshness!
by theFoodOlic
2 Comments
theFoodOlic
* 14 oz green asparagus * 14 oz pasta of your choice, fusilli, penne, farfalle, etc. * 14 oz cherry tomatoes, about 30 * 10 oz small mozzarella ball,s about 30 balls * ½ cup olive oil, extra virgin * 1 garlic clove, mashed or minced * 1 organic lemon, the zest and half its juice * 1 handful fresh basil **optional* * salt and pepper
# Instructions
* Cook the asparagus in a large pot of salted, boiling water until it is al dente, or cooked but still slightly firm, which takes about 5 minutes. * Pass through a strainer and rinse under cold water to stop the cooking process and reserve. * In a large pot of salted, boiling water, cook your preferred type of pasta following the instructions. * Again, pass the pasta through a strainer when ready and rinse under cold water to get bouncy pasta. * Cut the cherry tomatoes in half, then add mashed garlic, the juice of half a lemon, olive oil, salt, and pepper. Mix well. * Add all the ingredients except the fresh basil leaves to a big bowl, and mix until well combined. Cover with plastic wrap and let it rest in the refrigerator for at least 1 hour. * Before serving, add the fresh basil leaves and a last fresh drizzle of extra-virgin olive oil, and mix.
2 Comments
* 14 oz green asparagus
* 14 oz pasta of your choice, fusilli, penne, farfalle, etc.
* 14 oz cherry tomatoes, about 30
* 10 oz small mozzarella ball,s about 30 balls
* ½ cup olive oil, extra virgin
* 1 garlic clove, mashed or minced
* 1 organic lemon, the zest and half its juice
* 1 handful fresh basil **optional*
* salt and pepper
# Instructions
* Cook the asparagus in a large pot of salted, boiling water until it is al dente, or cooked but still slightly firm, which takes about 5 minutes.
* Pass through a strainer and rinse under cold water to stop the cooking process and reserve.
* In a large pot of salted, boiling water, cook your preferred type of pasta following the instructions.
* Again, pass the pasta through a strainer when ready and rinse under cold water to get bouncy pasta.
* Cut the cherry tomatoes in half, then add mashed garlic, the juice of half a lemon, olive oil, salt, and pepper. Mix well.
* Add all the ingredients except the fresh basil leaves to a big bowl, and mix until well combined. Cover with plastic wrap and let it rest in the refrigerator for at least 1 hour.
* Before serving, add the fresh basil leaves and a last fresh drizzle of extra-virgin olive oil, and mix.
Thanks for this