Colorful Pasta Salad

For the Colorful Pasta Salad with Asparagus, whisk together vinegar, oil and juice of one lemon. Season with sugar, pepper and salt.

Peel white asparagus up to under the head. Peel the lower third of the green asparagus. Cut off dry or woody ends of both.

In a large pot, boil water with lemon, salt and sugar. First boil the white asparagus in it for about 10 minutes, remove and cook the green asparagus in the same boiling water for about 6 minutes. Then let the asparagus cool and drain and cut into 3 – 5 cm long pieces.

Now boil salted water, add garlic clove and cook orecchiette “al dente”. Strain and mix with the sauce and asparagus while still hot.

Leave the pasta salad to infuse for 10-15 min.

Roast the pine nuts in a dry pan without oil. Halve or quarter the tomatoes.

Decorate the colored pasta salad with ham, pine nuts and tomatoes and serve.

Preparation Tip:

Colorful pasta salad also tastes good with whole wheat pasta!

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