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Pasta, asparagus & marinated tomato salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 200g dried pasta shapes (such as gnocchi or shells)
  • 250g grape tomatoes, quartered lengthways
  • 3 spring onions, finely chopped
  • 1 tablespoon rice bran oil (See note) or sunflower oil
  • 1 tablespoon white wine vinegar
  • 2 bunches thin asparagus, woody ends trimmed


  • 1
    Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
  • 2
    Meanwhile, combine the tomatoes, spring onion, oil and vinegar in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
  • 3
    Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
  • 4
    Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.

Source: taste.com.au


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