Ham farfalle warm salad with sun-dried tomatoes and asparagus
10
20
4
No
Ingredients
- 350 g of farfalle or any other short kinds of pasta
- 16 asparagus sliced into pieces
- 1 minced onion
- 1 diced red pepper
- 375 ml (1 1/2 cup) of diced ham
- 60 ml (1/4 cup) of minced dried tomatoes
- 30 ml (2 tablespoons) of minced fresh basil
- 30 ml (2 tablespoons) of chopped fresh parsley
- Cider vinegar and old-style mustard vinaigrette :
- 80 ml (1/3 cup) of olive oil
- 30 ml (2 tablespoons) of cider vinegar
- 30 ml (2 tablespoons) of old-style mustard
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a casserole filled with boiling salted water, cook pasta al dente. Add asparagus 3 minutes before the end of the cooking. Drain.
- In a large bowl, mix all vinaigrette ingredients.
- In a pan, heat a quarter of the vinaigrette at medium heat. Fry onion, pepper and ham for 2 to 3 minutes.
- Set the preparation in a large bowl. Add pasta, asparagus, tomatoes and herbs. Mix.
Our asparagus are on special!
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Did you know that...
The Quebec asparagus season generally begins in mid-May and lasts until mid-June.
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