Campari Tomato Pasta Salad

1 lb. orecchiette pasta

2 teaspoons salt

1/2 lb. asparagus

8-10 campari tomatoes, depending on size

2 tablespoons diced red onion

3 tablespoons Rosemary Olive Oil (or Basil)

3-4 tablespoons Apricot Balsamic Vinegar (or Peach)

1 teaspoon Dijon mustard

Salt and pepper to taste

Bring a large pot of water to a boil.  Add the salt.  Cook the pasta according to package instructions.

Meanwhile, cut the tough ends off the asparagus and cut diagonally into 1 inch pieces.  During the last two minutes of cooking the pasta, add the asparagus.

Cut the campari tomatoes into quarters.  In a small container with a tight-fitting lid,  add the olive oil vinegar, mustard and a pinch of salt and pepper.  Shake vigorously until combined.  

When cooked, drain the pasta and asparagus and rinse under cold water until cool.  Thoroughly drain.  Place in a large bowl.  Add tomatoes and onion.  Drizzle on half the dressing and toss.  Add as much more dressing as you like.  Chill 20-30 minutes before serving.

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