First, cook the pasta in plenty of water with a splash of oil and salt; to achieve al dente, cook for about 12 minutes, then rinse with cold water and drain.
Cut the asparagus and boil them with salt in a separate pot.
In a salad bowl, place the chopped tomatoes, sliced eggs, halved olives, crumbled goat cheese, and add the pasta and asparagus.
Season the salad with oil, vinegar, salt, and pepper to taste, and finally sprinkle with basil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?