Healthy & delicious recipes from A.Vogel

Colorful pasta salad

Colorful pasta salad
  • Preparation:  min
    Time:  min
  • Easy
  • 4
  • Prep: 20 min
  • Easy
  • 4
Colorful pasta salad

Brighten up your meal with this Colorful Pasta Salad! Packed with fresh vegetables, tender gemelli pasta, and marinated bocconcini, it's both visually appealing and delicious. Tossed in a zesty homemade vinaigrette, this salad is perfect as a light main course or a vibrant side dish. Prepare it in just 20 minutes and let the flavors meld with a quick marination and chill. Serve it garnished with fresh basil for a touch of herbal freshness.

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Colorful Pasta Salad

  • 1 container (200 g) cocktail bocconcini
  • 5 ml (1 tsp.) Herbamare Original organic herbal sea salt
  • 15 ml (1 tablespoon) olive oil
  • 750 ml (3 cups) dried gemellis
  • 225 g (1/2 lb) asparagus
  • 12 cherry tomatoes of various colors, halved
  • 1/2 small red onion, crumbled
  • 1 yellow bell pepper, diced
  • 30 ml (2 tbsp.) minced fresh basil

For the vinaigrette

  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tablespoons) red wine vinegar
  • 30 ml (2 tbsp.) chopped fresh parsley
  • 15 ml (1 tablespoon) lemon zest
  • 15 ml (1 tablespoon) whole-grain mustard
  • 10 ml (2 tsp.) chopped garlic
  • 5 ml (1 tsp.) Herbamare Original organic herbal sea salt  

Herbamare® Original - The perfect substitute for table salt!

To enhance the flavor of your dishes in a different way, Herbamare certified organic herb sea salt is worth the taste test! Thanks to its blend of certified organic vegetables (celery, leek, watercress, etc.) and herbs (basil, rosemary, thyme, etc.), it adds a unique herbal touch to many dishes, including those based on vegetables, meat and poultry, as well as fish and seafood. As an added bonus, it contains no GMOs, additives or preservatives.

How to make Colorful pasta salad

1. In a bowl, toss the bocconcini with the sea salt and olive oil. Cover and marinate for 15 minutes in a cool place.

2. Meanwhile, in a pot of boiling salted water, cook the pasta al dente. Halfway through cooking, add the asparagus to the pot. Drain. Cool under cold running water, then drain again.

3. Combine vinaigrette ingredients in a salad bowl.

4. Add pasta, asparagus, cherry tomatoes, red onion, bell bell pepper and marinated bocconcini to the bowl. Toss to combine.

5. Garnish with basil just before serving.

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :) 

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