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Rice & Pasta
Summer Pasta Salad
Quick, easy and colourful, this popular pasta salad is perfect to throw together for a summer barbecue, picnic or alfresco lunch.
How to Cook
- Cook the pasta following the directions on the packet. Drain, rinse under cold water then drain well.
- Blanch the asparagus in a saucepan of boiling water for 2 to 3 minutes. Drain, rinse under and drain well.
- Place the pasta in a large bowl. Toss the dressing through.
- Add the asparagus, chorizo, semi-dried tomatoes and olives. Toss gently then garnish with basil leaves.
- To prepare the dressing, combine all ingredients in a small bowl.
Ingredients
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300 g penne, bows or other pasta shapes
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1 bunch asparagus, cut into pieces
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1 chorizo sausage, chopped
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½ cup semi-dried tomatoes, chopped
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¼ cup pitted black olives
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¼ cup basil leaves
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Dressing:
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½ tsp Gregg's Rubbed Sweet Basil
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1 tsp Gregg's Crushed Garlic
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2 Tbsp olive oil
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1 Tbsp lemon juice
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1 tsp honey
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