ASPARAGUS AND PARMESAN PASTA SALAD

Ingredients (serves 4)

  • 1/4 cup orange juice, freshly squeezed
  • 2 tablespoons Chatel white wine vinegar
  • 1/3 cup La Tourangelle hazelnut oil
  • 4 cups cooked shell pasta; drained, rinsed and cooled
  • 1 medium red pepper, small dice
  • 2 cups asparagus, cut into small pieces and blanched
  • 1/2 cup Parmesan, grated
  • 1/2 cup hazelnuts, chopped and toasted
  • Himalayan Pink salt and organic black pepper to taste
  • 1 cup Caesar dressing or substitute shredded Parmesan

Directions

  • Combine orange juice and white wine vinegar in a small bowl. Slowly whisk in oil.
  • Mix pasta, red pepper, asparagus, grated Parmesan, and hazelnuts in a large bowl. Add vinaigrette and toss to mix. Season with salt and pepper to taste.
  • Chill completely. Add Caesar dressing just before serving.
 

Products for this recipe

Pink Rock Salt & Organic Black Pepper Grinder 200g

Pink Rock Salt & Organic Black Pepper Grinder 200g

Rock Salt & Organic Black Pepper
Organic Black Pepper with Grinder 100 g

Organic Black Pepper with Grinder 100 g

Organic Black Pepper with Grinder

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