Lemon Basil Pasta Salad with Asparagus & Tomato
By: Angela LeMoine
Published: Sunday, April 29, 2018 - 4:30pm

Ingredients




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

Preparation

1 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. 2 Cook the pasta in the same water just to al dente. Drain and cool immediately. Set aside. 3 In a large bowl mix together the pasta, asparagus, tomatoes and basil. 4 In a small jar mix together the lemon, olive oil, shallot and garlic. 5 Toss the vinaigrette in and season with salt and pepper to taste.

About

ScheduleThe 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!