Mixed tomato and asparagus pasta salad

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How to make Mixed tomato and asparagus pasta salad

  • Yield : 10
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 750g dried farfalle pasta
  • 4 bunches asparagus, woody ends trimmed, cut into 3cm lengths
  • 400g sugar snap peas, trimmed
  • 200g punnet yellow grape tomatoes, halved lengthways
  • 200g punnet cherry tomatoes, halved
  • 1 cup firmly packed fresh basil leaves, torn
  • 150g bocconcini, torn
  • 80g (1/2 cup) pine nuts, lightly toasted
  • 1 tablespoon finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon caster sugar

Method

  • Step 1 Cook the pasta in a large saucepan of boiling water until al dente. Rinse under cold running water. Drain. Set aside to cool slightly.
  • Step 2 Cook the asparagus and sugar snap peas in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Place the pasta, asparagus and sugar snap peas in a large bowl.
  • Step 3 Add the combined tomato, basil, bocconcini, pine nuts and lemon rind. Whisk the lemon juice, oil, vinegar and sugar in a bowl. Add to the pasta mixture. Toss to combine. Season with pepper.

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