Asparagus – Gremolata Pasta Salad
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh basil
2 T. lemon zest
6 cloves garlic, minced
8 oz. dried campanelle or gemelli pasta or any pasta!
8 oz. fresh asparagus, cut into bit sized pieces
2 T. extra virgin olive oil
1 T. white balsamic vinegar
1/4 t. salt
1/4 t. coarsely ground pepper
1 cup red and/or yellow tomatoes
1 cup fresh mozzarella (bocconcini)
For gremolata, in a small bowl, toss basil, lemon zest, parsley and garlic.
Cook pasta and add asparagus for the last 3 minutes of cooking time.
Drain in colander and run cold water over pasta and asparagus. Drain well.
In a large bowl whisk together oil, vinegar, salt and pepper. Shake in a jar if you also need exercise!
Add all and toss well.
Serve immediately…..
Or it can be chilled for 24 hours but if your family is like mine, expect half to be gone!
Makes 6 Cups