This salad is packed with fresh ingredients and can be made either vegetarian or topped up with some crispy chorizo.
A lovely dish for the whole family, perfect for hot temperatures!
I came up with this recipe when I had to use up some leftovers in my fridge. So please feel free and change the ingredients to suit your leftovers.
The salad is not only a perfect side dish but I have it on its own all the time.
4-6 servings
PREP 15 mins COOK 10 mins TOTAL 25 mins
Ingredients 500 g White Pasta 250 g Cherry Tomatoes, cut into quarters 200 g Mushrooms, sliced 125 g Asparagus, cut into bite-sized pieces 3 Gloves of Garlic, minced 1 Red Onion, finely diced 200 g Feta Cheese, cubed 100 g Chorizo, cubed and pan fried (optional) 2 tsp Wholegrain Mustard 5 tbsp Extra Virgin Olive Oil 1 tsp Runny Honey fresh Parsley 1 Lime Salt Pepper
Method 1. Bring a large pot of salted water to a boil. Add the pasta until tender, 8 - 12 mins (check the package for recommend cook time). Drain and rinse well under cold water.
2. In the meantime heat up 2 tbsp of the oil in a large frying pan. Turn your stove on medium to high temperature and add onion and garlic. Let simmer for 2 minute and add the mushrooms and asparagus to your pan.
Season with salt and pepper and fry for another 4 minutes (until softened). Put the mixture aside to cool down.
Dressing Combine the rest of the olive oil, mustard, honey and the juice of half a lime in a separate bowl. Season with salt and pepper to taste. Finish
Add the pasta, cherry tomatoes, feta and vegetables (crispy chorizo is optional) to a large bowl. Pour the dressing to coat and finish off with a handful of fresh parsley.
Comments