Boil 1 liter of water in a pot, add a piece of onion and a handful of sea salt. When it starts to bubble, add the pasta and cook according to the package instructions.
Wash and cut the asparagus into 4 parts. Cook them in a small pot with boiling water for 4 minutes, then remove and rinse with cold water.
Drain the pasta once you achieve the desired cooking. Drizzle a little oil to prevent sticking. Let cool, set aside.
Separate and disinfect the mint leaves.
Cut the drained black olives and cherry tomatoes in half.
Add the pasta to a large glass bowl, incorporate the fresh mint, tomatoes, asparagus, and olives.
Pour the Mediterranean Vinaigrette Clemente Jacques ® over the salad.
Mix with the help of two spatulas to distribute the vinaigrette, being careful not to break the pasta.
Refrigerate for at least 30 minutes.
Before serving, add crumbled or cubed feta cheese and a little more dressing if desired.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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