Grilled asparagus pasta salad

Preparation :1h05 min Cooking :15 min
Difficulty :easy
Servings :4 to 6

This grilled asparagus pasta salad will be perfect to bring in a Christmas party or simply for a summer dinner on the terrace. It’s good, it’s simple, I’m hungry!


  • 400g rotini
  • 250g mini asparagus, tails removed and cut in 3
  • 1 1/4 cups frozen peas
  • 1 large shallot, finely chopped
  • Olive oil
  • 200g feta cheese reduced in sodium, cut into small cubes
  • 10 sprigs of chives, finely chopped
  • 1 1/2 cup fresh baby rocket (more or less to taste)
  • 3/4 cup walnuts, coarsely chopped
  • 3 tablespoons mayonnaise
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon whole grain mustard (more or less to taste)
  • 1/2 teaspoon Provence herbs
  • Salt and pepper from the mill


  • In a large saucepan filled with salted boiling water, cook the pasta al dente following the instructions on the package. Pour into a colander, rinse well with cold water and drain. Throw in a large salad bowl and reserve in the fridge.
  • In a large skillet heated over medium high heat, add a drizzle of olive oil and add the asparagus, peas and shallot. Season with salt and pepper and toss.
  • Cook for 5 to 7 minutes, stirring until asparagus is tender. Pour into a plate and let cool for 10 minutes.
  • Add remaining ingredients and asparagus to the pasta and season with salt and pepper. Mix and reserve in the fridge for 30 minutes before serving.
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Our wine stewards suggest


A pleasing wine to accompany this tasty salad, with its nose of beeswax, exotic fruit, spices and a lemony retro finish. A satiny texture and a beautiful mineral complete the whole. Ah ... and a vague impression of spring in this wine!


This pale ale will offer notes of grapefruit and tropical fruits that will go well with the nuts, while the moderate bitterness of beer will recall that of asparagus. A fruity accord without fruit!

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