Lemon Basil Pasta Salad with Asparagus & Tomato


1 lb cavatappi pasta or other small shape
1 bunch asparagus, remove ~ 1 inch off thick ends and discard
a couple handfuls of cherry tomatoes, halved
a big handful of fresh chopped basil
1 shallot, fine chop
1 garlic clove, fine chop
⅓ cup olive oil
¼- 1/3 cup fresh squeezed lemon juice
salt and pepper to taste


Cut the asparagus into 1 inch pieces. Bring a bit pot of water to a boil {you will use this for the pasta too}. Cook the asparagus for just 2 minutes. Remove with a slotted spoon and place into a bowl of ice water. Once cooled, remove and place asparagus onto a paper towel.
Cook the pasta in the same water just to al dente. Drain and cool immediately. Set aside.
In a large bowl mix together the pasta, asparagus, tomatoes and basil.
In a small jar mix together the lemon, olive oil, shallot and garlic.
Toss the vinaigrette in and season with salt and pepper to taste.


The weather is finally warming up and I am super excited for outdoor entertaining! This Lemon Basil Pasta Salad with Asparagus & Tomato is bursting with flavor and the perfect addition to any summer get together! 


Sunday, April 29, 2018 - 4:30pm


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