Wild Asparagus Pasta Salad

Ingredients

• 400 g pasta (e.g., Castellane)
• Salt
• 200 g wild asparagus
• 2 handfuls arugula
• 200 g Cherry tomatoes
• 1 Red Onion
• 4 tbsp white balsamic vinegar
• 4 tbsp olive oil
• a pinch sugar
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Rinse the asparagus, trim the ends and add it to the pasta during the last 1–2 minutes of cooking. Drain all together, rinse under cold water, and let drain well.

2. 2.

   Wash and dry the arugula, then tear into bite‑sized pieces. Wash, clean, and halve the cherry tomatoes. Peel, halve, and slice the red onion into thin strips.

3. 3.

   Whisk the balsamic vinegar with olive oil, sugar, salt, and pepper to make a dressing; taste and adjust seasoning. Combine all prepared ingredients in a bowl, toss gently, and serve immediately.