Prep 10 mins
Cook 20 mins
I got this recipe from the Delicious magazine. A light and easy pasta salad, I do use more asparagus in my salad and top with grated parmesan cheese. The original recipe did not call for mustard, but I tried it with mustard and the family loved it. So you could use more or less mustard if you choose.
- 200 g dried pasta shapes (such as gnocchi or shells)
- 250 g grape tomatoes, quartered lengthways
- 3 spring onions, finely chopped
- 1 tablespoon rice bran oil or 1 tablespoon sunflower oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 2 bunches thin asparagus, woody ends trimmed
- Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
- Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
- Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
- Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.