Pasta Primavera Salad
Total time: 30 minutes
This is a colorful salad for spring. I used white asparagus, as that is more common here, and both yellow and red tomatoes.
Ingredients:
- 6oz (180gr) asparagus
- 3oz (90gr) mangetout, snow peas
- 1/2 red bell pepper
- 1/2 cup (2oz, 60gr) cherry tomatoes
- 1/2 avocado
-
2 tsp olive oil
- 1 tbs fresh tarragon
- 1 tbs fresh chives
- 1 cup (3.3oz, 95gr) dried pasta - elbow macaroni, penne, rigatoni
- Vinaigrette:
-
1 tbs Dijon mustard
- 3 tbs salad olive oil
- 2 tbs tarragon white wine vinegar
Instructions:
- Cook pasta according to package directions. Drain
- Vegetables:
- Trim and cut asparagus into 1 inch lengths.
- Cut pepper into matchsticks.
- Trim and cut snow peas in half.
- Heat olive oil in large nonstick skillet over high medium high heat.
- Add vegetables and stir-fry for 2 - 3 minutes until just crisp-tender (longer if you prefer, but, remember this is a salad!).
- Remove and put into a large bowl.
- Cut cherry tomatoes in half and add to vegetables.
- Cut avocado, remove pit. Remove half of avocado from shell, cut into cubes and add to vegetables.
- Snip herbes and add.
- Vinaigrette:
- Whisk together mustard and vinegar.
- Slowly drizzle in olive oil, whisking until thick.
- Pour over vegetables and toss to coat (tongs work well).
- Add pasta, toss to combine and serve.
Note: To store a cut avocado, leave in the shell and put cut side down on a plate. Use within 2 days.