Spring orecchiette salad

Ingredients

150 g semi-whole durum wheat orecchiette
1 small bunch of asparagus, cleaned and cut into pieces
extra virgin olive oil, to taste
10-12 baby date tomatoes (or cherry tomatoes), cut into quarters
a handful of olives (I used Taggiasca), pitted and roughly chopped
1 small bunch of fresh chives, cleaned and chopped
1 small handful of fresh mint, cleaned and chopped

Makes 2 servings.

Directions

Bring a pan of plenty water to a boil, add some salt and cook the orecchiette and the asparagus until al dente (cooking times vary, but make sure you add the asparagus just 5-7 minutes before the pasta is done). Drain and rinse under cold running water. Drain again and transfer into a salad bowl. Drizzle with the olive oil and let cool. Add the tomatoes, olives, chives and mint (and a little more olive oil if needed), toss and serve cool.

Posted in: lunch-box,pasta,picnic,salads,savoury,spring,vegetables

Tagged as: asparagus, chives, extra virgin olive oil, mint, olives, orecchiette, pasta, tomatoes