The Rea Family
Servings:
6
Prep time:
00:20
Cook time:
00:10
This is a fresh summer salad that can be made ahead for a dinner side or a picnic at the park.
Ingredients
- Salt
- 1 pound rotini Pasta
- 1 pound asparagus ends trimmed
- 1 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 cup Queen Creek Olive Mill White Balsamic Vinegar
- 1/4 cup Queen Creek Olive Mill Meyer Lemon Olive Oil
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup freshly chopped basil leaves
- 1 cup frozen peas, defrosted
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
- In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon and shock in icy cold water. Remove from the water and dry well.
- Cut the asparagus into bite sized pieces on the bias.Whisk together the mustard, garlic, vinegar, and olive oil in a small bowl. Season with salt and pepper to taste.
- Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, basil, peas, Parmesan, and the olive oil dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed. Cool in the refrigerator.
