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🍝 Pasta Salad with Green Asparagus and Apricots

385 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• green asparagus 1 bunch
• Farfalle 500 g
• Mozzarella 1 piece
• Olive oil 6 tbsp
• Light balsamic vinegar 3 tbsp
• Mustard 1 tsp
• Apricot jam 1 tbsp
• Pepper, black ground pinch
• Apricots, fresh 250 g
• Basil, fresh 20 g

Instructions

1. 1. In a large pot, bring about 5 liters of salted water to a boil. Wash the asparagus, peel the lower third, and trim the ends. Cut the stalks into 4–5 cm long pieces.
2. 2. Cook the pasta in boiling salted water for about 9–11 minutes until al dente. Add the asparagus for the last 5 minutes. Then drain and let it drain well.
3. 3. Drain the mozzarella and tear it into pieces. In a bowl, combine oil, vinegar, mustard, apricot jam, salt, and pepper. Fold the pasta, asparagus, and mozzarella into the dressing.
4. 4. Wash the apricots, cut them in half, remove the pits, and slice the flesh into thin wedges. Wash the basil, shake dry, pluck the leaves from the stems, and chop finely.
5. 5. Fold the basil and apricots into the pasta salad, plate, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 385
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 38 g