Green Asparagus Pasta Salad in a Jar

Ingredients

• 200 g whole wheat pasta (e.g., horn shapes)
• 40 g Pine nuts (2 tbsp)
• 2 Spring Onions
• 200 g Cherry tomatoes
• 100 g arugula (1 bunch)
• 250 g green asparagus
• 20 g basil (1 bunch)
• 1 Garlic clove
• 7 g Dijon mustard (1 tsp)
• 3 tbsp olive oil
• 1 tbsp Lemon Juice
• 2 tbsp white balsamic vinegar
• 1 tsp Honey
• 200 g mini mozzarella balls (13% fat)

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions for about 8–10 minutes. Then rinse under cold water and drain.

2. 2.

   While the pasta cooks, toast pine nuts in a hot dry pan over medium heat until fragrant. Trim and slice spring onions into thin rings. Wash and halve cherry tomatoes. Rinse arugula and pat dry.

3. 3.

   Wash asparagus, trim woody ends, peel the lower third of each spear, and cut into short pieces. Boil asparagus in salted water for about 3–4 minutes. Cool under cold water and drain.

4. 4.

   For the dressing, wash basil, pat dry, and remove leaves from stems. Peel and finely chop garlic. Blend basil, garlic, mustard, olive oil, lemon juice, vinegar, 1–2 tbsp water, and honey until smooth; season with salt and pepper.

5. 5.

   Distribute the dressing among four sealable jars. Layer pasta, asparagus, tomatoes, spring onions, mozzarella balls, and arugula in each jar, sprinkle pine nuts on top, seal tightly, and refrigerate until serving. Just before eating, shake vigorously to combine the dressing with the other ingredients.