Grilled asparagus pasta salad

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



  • 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.