Asparagus and Bocconcini Pasta Salad

Name: Asparagus and Bocconcini Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 225 g pasta (such as penne or fusilli); 1 bunch asparagus (trimmed and cut into 2.5 cm pieces); 225 g bocconcini (small balls, drained); 1 cup cherry tomatoes (halved); 1/4 cup red onion (thinly sliced); 1/4 cup extra virgin olive oil; 2 tbsp lemon juice (freshly squeezed); 1 clove garlic (minced); 1 tsp honey; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper (freshly ground)

55 min 6 servings Easy

All Recipes

Asparagus and Bocconcini Pasta Salad

A refreshing pasta salad featuring tender asparagus and creamy bocconcini, perfect for a light meal or side dish.

Prep

15 min

Cook

10 min

Total

55 min

Servings

Difficulty

Easy

Salade de pâtes d'asperges et de bocconcinis is a delightful combination of tender asparagus, creamy bocconcini cheese, and perfectly cooked pasta. This dish offers a balance of fresh, vibrant flavours and a smooth, rich texture that is sure to impress. Whether you're looking for a light lunch, a side dish for a barbecue, or a refreshing addition to a potluck, this pasta salad is versatile and easy to prepare. Its bright colours and enticing aroma are sure to make it a favourite at any gathering.

Ingredients

Servings

Salad

Dressing

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

Pro tip: Ensure the pasta is thoroughly drained to prevent excess water in the salad.

Blanch the asparagus

In a separate pot, bring water to a boil and add the asparagus pieces. Blanch for 2-3 minutes until bright green and tender-crisp. Drain and plunge into ice water to cool.

Pro tip: Blanching preserves the vibrant green colour of the asparagus.

Prepare the dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper until well combined.

Pro tip: Adjust the seasoning to taste.

Combine salad ingredients

In a large bowl, combine the cooked pasta, blanched asparagus, bocconcini, cherry tomatoes, and red onion.

Dress the salad

Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

Pro tip: Toss the salad just before serving to keep it fresh.

Chill and serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled.

Pro tip: Garnish with fresh basil or parsley for added flavour and colour.

💡

Tips & Tricks

<ul><li>Use fresh asparagus for the best flavour and texture.</li><li>Chill the salad for at least 30 minutes to enhance the flavours.</li><li>Adjust the seasoning to taste before serving.</li><li>Use a high-quality extra virgin olive oil for a richer taste.</li></ul>

Serving Suggestions

Serve this asparagus and bocconcini pasta salad chilled, accompanied by a crusty baguette or as a side to grilled chicken or fish. It pairs well with a crisp white wine, like a Sauvignon Blanc or Pinot Grigio. The salad can be made ahead and stored in the refrigerator for up to two days. Toss gently before serving to redistribute the dressing and ensure even coating.