Spring Pasta Salad With Asparagus, Tomato And Mozza

Name: Spring Pasta Salad With Asparagus, Tomato And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs asparagus, stems peeled if tough; salt; 1 lb penne pasta; 1/2 lb fresh mozzarella cheese, cut into small cubes; 1 bunch scallion, about a dozen, sliced into thin rounds (or green onions); 2 dozen ripe cherry tomatoes, cut in half (to let them drain for about 20 minutes in a colander, to let them give up their juices); 1/2 cup extra virgin olive oil; 1 lemon, juice and zest of; 1/2 cup pine nuts, lightly toasted; 1 cup fresh basil leaf, chopped (about a large handful)

Servings: persons

1
Put up a large pot of salted water for cooking the pasta and bring it to a boil.
2
Add the asparagus and blanch it until just tender, about 3 minutes.
3
Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
4
Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
5
In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
6
Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

1110

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs asparagus, stems peeled if tough, salt, 1 lb penne pasta, 1/2 lb fresh mozzarella cheese, cut into small cubes, and more.

Yes, Spring Pasta Salad With Asparagus, Tomato And Mozzarella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Pasta Salad With Asparagus, Tomato And Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions