Mediterranean Pasta Salad

Mediterranean cuisine is full of incredible flavors. I assure you that after making this salad, everyone will be fascinated and will want more.
Ingredients
4
Servings
  • vinaigrette, Mediterranean Clemente Jacques ®
  • 150 grams bowtie pasta, (farfalle)
  • 100 grams cherry tomato
  • 1 bunch asparagus
  • 50 grams black olives, pitted
  • 100 grams feta cheese
  • 1 bunch peppermint
Preparation
30 mins
0 mins
Low
  • 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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