Pesto Pasta Salad with Balsamic Tomatoes and Asparagus
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Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This spiral pasta tossed with basil pesto, lemon asparagus, and balsamic soaked cherry tomatoes is perfect for a light lunch or a summer cookout!
Ingredients
  • 12 oz fusilli or pasta of your choice
  • 10 oz asparagus, washed and trimmed
  • 8 oz cherry tomatoes, sliced in half
  • 3-4 cloves garlic, roughly chopped
  • ⅓ cup olive oil
  • 2 tbsp balsamic vinegar
  • juice of half a lemon
  • 2-3 tbsp pesto
  • salt to taste
Instructions
  1. Combine tomatoes, garlic, olive oil, and balsamic vinegar in an airtight container or jar and set aside.
  2. Bring a heavily salted pot of water to a boil and add pasta. Cook for 5-7 minutes or until al dente. Drain.
  3. Toss asparagus in lemon juice and set aside.
  4. Remove tomatoes from jar and discard oil/vinegar or save (to use as dressing).
  5. Combine pasta, pesto, asparagus, and tomatoes and serve.
Notes
•Feel free to add mozzarella balls or feta, if not vegan
•I served my asparagus raw with lemon, but feel free to steam it if you’d prefer.
Recipe by Whisk & Shout at https://whiskandshout.com/pesto-pasta-salad-with-balsamic-tomatoes-and-asparagus/