Pasta salad with lemon & herbs beans, asparagus, arugula and basil vinaigrette
Ingredients
- 250 g rotini style pasta
- 130 g (1/2 bunch asparagus), cut into 1" pieces
- 100 g (1/2 cup) oil-dried tomatoes, drained and chopped
- 1 Del Monte can 398 ml Lemon & herbs seasoned bean salad, drained
- 70 g (1/2 cup) feta, goat or mozzarella cheese
- 1 L (4 cups) arugula
- 125 ml (1/2 cup) fresh basil, minced
Basil vinaigrette :
- 160 ml (2/3 cup) olive oil
- 500 ml (2 cups) fresh basil
- 1 lemon, juice and zest
- 15 ml (1 tbsp) red wine vinegar
-
Salt and pepper, to taste
Preparation
- Cook pasta al dente according to package instructions. In the last 2-3 minutes of cooking, add the asparagus. Rinse under cold water to cool and drain. Set aside.
- Prepare vinaigrette by blending all ingredients in a blender.
- Toss pasta and asparagus with all the remaining ingredients and vinaigrette.