Asparagus Gremolata Pasta Salad

Added by Rachel Rachel 5 months ago
Made Never

Emilie Lail

Ingredients

  • 1/4 c. chopped fresh flat-leaf parsley
  • 1/4 c. chopped fresh basil
  • 2 T. lemon zest
  • 6 cloves garlic, minced
  • 8 oz. dried gemelli or campanelle pasta
  • 8 oz. fresh asparagus, cut into bite-size pieces
  • 2 T. olive oil
  • 1 T. white balsamic vinegar
  • 1/4 t. salt
  • 1/4 t. coarse ground black pepper
  • 1 c. red and/or yellow cherry tomatoes, halved
  • 1 c. bite-size fresh mozzarella balls (bocconcini), halved

Instructions

Prep: 20 min.

For gremolata, in a small bowl toss together parsley, basil, lemon zest, and garlic.

Cook pasta according to package directions, adding asparagus to the pot the last 3 minutes of cooking; drain. Run cold water over pasta and asparagus until cooled. Drain well.

In a large bowl whisk together oil, vinegar, salt, and pepper. Add pasta, asparagus, tomatoes, cheese, and gremolata; toss to combine. Serve immediately or cover and chill up to 24 hours. Stir before serving. Makes 6 servings (1 cup each).

*Notes: I used regular balsamic vinegar and (uncut) mozzarella pearls.