Linguine salad with bocconcini and lemon vinaigrette

This stunning new version of a family favourite is designed for the Australian summer.

Recipe «Linguine salad with bocconcini and lemon vinaigrette» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 400g dried linguine pasta, 1 1/2 tbsp olive oil, 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths diagonally, 220g cherry bocconcini, drained, 80g pitted black olives , 3/4 cup chopped fresh basil, 3/4 cup chopped fresh mint, 1 lemon , 2 tbsp finely grated lemon rind, 80ml fresh lemon juice, 2 garlic cloves, crushed, 185ml olive oil.

Ingredients:

• 400g dried linguine pasta 
• 1 1/2 tbsp olive oil 
• 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths diagonally 
• 220g cherry bocconcini, drained 
• 80g pitted black olives 
• 3/4 cup chopped fresh basil 
• 3/4 cup chopped fresh mint 
• 1 lemon 
• 2 tbsp finely grated lemon rind 
• 80ml fresh lemon juice 
• 2 garlic cloves, crushed 
• 185ml olive oil 

Instructions

1. Cook the pasta in a large saucepan of salted boiling water until al dente. Cool under running water. Drain. Transfer to a large bowl. Drizzle over the oil. Toss to combine.
2. Bring a large saucepan of salted water to the boil. Cook asparagus for 2 minutes or until just tender. Refresh under cold water. Drain. Use a zester, or a vegetable peeler and a small sharp knife, to cut lemon rind into thin strips. Add to the pasta. Add asparagus, bocconcini, olives, basil, mint and grated lemon rind.
3. Whisk the lemon juice and garlic in a bowl. Gradually add the oil in a thin steady stream, whisking constantly until well combined. Pour over the pasta mixture. Season with salt and pepper. Toss gently to combine. Transfer to a large serving platter.