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
{ 4 comments… read them below or add one }
That looks so fresh and beautiful! I love pasta salads.
Oricchette is so much fun!
Mamma mia! What a gorgeous ‘tricolor’ salad :-)
Nice idea to use orecchiette for a pasta salad. I must try :-)