Pasta Vegetable Salad

Ingredients

• 350 g fusilli
• Salt
• 500 g Green Asparagus
• 3 tbsp olive oil
• Pepper
• 250 g Cherry Tomatoes
• 100 g black olives (pitted)
• 2 tbsp white balsamic vinegar
• 150 g blue cheese
• 3 sprigs lemon thyme

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Then rinse briefly, drain and let cool.

2. 2.

   Peel the lower third of the asparagus and cut into 2–3 cm pieces. Sauté in 1 tbsp hot oil for a short time. Deglaze with a little water, season with salt and pepper, cover and steam gently for about 6 minutes until just tender. During the last 2–3 minutes remove the lid, add the washed tomatoes and let them warm. Remove from heat, mix in olives, balsamic vinegar, remaining oil and pasta; taste and adjust seasoning.

3. 3.

   Transfer to a bowl, top with crumbled blue cheese and sprigs of thyme, then serve.