Taste-of-spring pasta salad

Cooking Salads Taste-of-spring pasta salad

Give pasta salad a makeover with in-season asparagus and our garlicky herb oil.

Lables: Low kilojoule Lower gi Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook the pasta in a large saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a large bowl.
  2. Meanwhile, preheat a barbecue or chargrill on high. Spray asparagus with olive oil. Cook, turning, for 4 minutes or until tender crisp and lightly charred. Transfer to a chopping board and cut diagonally into 5cm lengths.
  3. Add the asparagus, celery and chicken to the pasta. Toss to combine. Transfer to a platter.
  4. Blend the parsley, oil, vinegar, chives and garlic in a blender until smooth. Season. Drizzle over the pasta mixture. Top with the parmesan.

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500g dried farfalle pasta
2 bunches asparagus
2 celery sticks, thinly sliced diagonally
200g shredded cooked chicken
1 cup chopped fresh continental parsley
125ml extra virgin olive oil
2 tbsp white balsamic vinegar
2 tbsp chopped fresh chives
2 garlic cloves
40g shaved parmesan

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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