Lunches , Pastas & noodles , Main dishes , Sides , Salads & bowls , Vegetarian dishes

Grilled asparagus pasta salad

Name: Grilled asparagus pasta salad
Prep time: 1 h 5 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 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

Preparation 1 h 05 min
Cooking 15 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
Preparation
Comments

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!

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Ingredients

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

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Preparation

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.

Our sommeliers suggest

Cavit Collection Pinot Grigio

Veneto, Italy

The Cavit Collection Pinot Grigio, a fruity, lively white from Veneto, brings just enough acidity to cut through the mayo and the feta without stealing the spotlight from the grilled asparagus and peas. It also follows the vinegar and mustard in the dressing, and it won't fight with the arugula or the walnuts. Ideal for a lunch on the porch. See the product

AMERICAN JESUS PALE ALE, HOPERA, 5%

Asparagus passed over the grill brings a gentle bitterness that the beer picks up as is. Its grapefruit and tropical fruit aromas go after the nuts and the oil in the vinaigrette. A fruity pairing without a single piece of fruit on the plate. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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