Name: Pasta, asparagus & marinated tomato salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 200g dried pasta shapes (such as gnocchi or shells); 250g grape tomatoes, quartered lengthways; 3 spring onions, finely chopped; 18.40 gm rice bran oil (See note) or sunflower oil; 20.00 ml white wine vinegar; 2 bunches thin asparagus, woody ends trimmed

Pasta, asparagus & marinated tomato salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Ingredients:

200g dried pasta shapes (such as gnocchi or shells)
250g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
18.40 gm rice bran oil (See note) or sunflower oil
20.00 ml white wine vinegar
2 bunches thin asparagus, woody ends trimmed

Instructions:

Prepare the pasta in a pot of boiling salted water following the package directions. Refresh under cold water, then drain thoroughly.
In a large bowl, toss together the tomatoes, spring onion, oil, vinegar, salt, and pepper. Set aside to marinate while you cook the pasta.
Trim the asparagus by removing the tips and halving the stems lengthwise. Cut the stems into 3cm lengths. Place both the tips and stems in a heatproof bowl, cover with boiling water, let it stand for 1 minute, then rinse with cold water and drain.
Combine the asparagus and drained pasta with the tomato mixture, season with salt and pepper to taste, toss gently, and serve in individual bowls.

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