Light Pasta Salad with Green Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g penne
- Salt water
- Olive oil, good quality
- 1 cucumber (s), diced
- 250 g cherry tomato (s), halved
- 500 g asparaus, reen
- 1 avocado (s), not too soft, diced
- 200 g rocket, rouhly chopped
- 2 tablespoon honey
- 2 tablespoon apple cider vinegar
- 3 teaspoon mustard (Dijon mustard)
- 4 tablespoon quark
- 1 handful pine nuts
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet, but don`t overcook it. Drain, let cool and toss in a little good olive oil.
- Peel only the lower third of the green asparagus, cut into pieces approx. 3 cm in size and cook in salted water for approx. 6 minutes. Do not add the heads until halfway through the cooking time so that they do not get too soft. Then quench and let cool down as well.
- Mix the dressing with quark, mustard, apple cider vinegar, salt, pepper and honey. Then mix all the ingredients into the pasta and mix together. Finally stir in the dressing.
- Roast the pine nuts in a non-stick pan, stirring constantly, leave to cool and pour over the salad. This goes well with Parma ham and a good glass of chilled, dry white wine.
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