Pasta Salad with Asparagus and Buffalo Mozzarella Recipe

Ingredients 4 servings

  • 300 g pasta
  • 8 dilute carrots, peeled
  • 1 cut green asparagus, 250 g
  • 1 shredded onion, shredded
  • 1 tablespoon chives, finely chopped
  • 1 1/2 dl Leccino olives seeded
  • 2 Mozzarella
  • 1 avocado, in pieces
  • 10 radishes, sliced
  • 1/2 dl Balsamic vinegar rosé
  • 3/4 dl Extra virgin olive oil
  • 1/2 bag arugula salad, about 35 g
  • salt
  • freshly ground pepper

How to prepare

  • Boil the pasta al dente and allow to drain through a colander, rinse cold.
  • Put the pasta in a bowl and roll over some olive oil so it doesn’t stick.
  • Boil carrots and asparagus for one minute in salted water, rinse cold.
  • If necessary, divide carrots and asparagus lengthwise. Cut the asparagus into pieces/slices.
  • Turn the pasta together with asparagus, carrots, radishes, olives, avocado, onions, chives, mozzarella, arugula, vinegar, olive oil, salt, and pepper.
  • Serve the pasta salad as your own dish or as an accessory for grilled.

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