Lemon Basil Pasta Salad with Asparagus & Tomato
  • 1 lb cavatappi pasta or other small shape
  • 1 bunch asparagus, remove ~ 1 inch off thick ends and discard
  • a couple handfuls of cherry tomatoes, halved
  • a big handful of fresh chopped basil
  • 1 shallot, fine chop
  • 1 garlic clove, fine chop
  • ⅓ cup olive oil
  • ¼- 1/3 cup fresh squeezed lemon juice
  • salt and pepper to taste
  1. Cut the asparagus into 1 inch pieces. Bring a bit pot of water to a boil {you will use this for the pasta too}. Cook the asparagus for just 2 minutes. Remove with a slotted spoon and place into a bowl of ice water. Once cooled, remove and place asparagus onto a paper towel.
  2. Cook the pasta in the same water just to al dente. Drain and cool immediately. Set aside.
  3. In a large bowl mix together the pasta, asparagus, tomatoes and basil.
  4. In a small jar mix together the lemon, olive oil, shallot and garlic.
  5. Toss the vinaigrette in and season with salt and pepper to taste.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2018/04/lemon-basil-pasta-salad-with-asparagus-tomato/