Pasta salad is a great alternative to potato salad when planning your braai. Here we have chargrilled asparagus and cherry tomatoes in garlic, tossed them together with fusilli pasta, arugula and baby peas, then dotted the salad, with creamy balls of goats cheese lightly rolled in smoked chilli flakes. Served with vinaigrette, this pasta salad is also perfect as a quick meal on its own.

Level

1

Category

  • Light Meal
  • Salads
  • Vegetarian

Cuisine

  • South African

Prep Time

Cooking Time

15 minutes

Ingredients

500 g Fusilli pasta (corkscrew)
15 - 18 Asparagus spears,washed
1 1/2 cups Cherry tomatoes, halved
1 Large handful of rocket
1/2 cup Baby peas, blanched
2 Red spring onions, finely sliced
200 g Goats cheese
2 tbsp Smoked chilli flakes
4 tbsp Extra virgin olive oil
2 Garlic cloves, crushed
Freshly ground salt and black pepper
3 - 4 Edible flowers (optional)
VINAIGRETTE:
3/4 cup Extra virgin olive oil
Third cup White wine vinegar
1 tbsp Water
1 Large garlic clove, minced
1/2 tbsp Fresh thyme leaves, chopped
1 tbsp Dijon mustard
1 tbsp Sugar
Freshly ground salt and black pepper

Directions

Cook the pasta according to the packets instructions.
Drain the water and toss through 2 tbsp extra virgin olive oil, then set aside to cool.
Snap each asparagus spear, discarding the ends.
Place the asparagus tips and halved cherry tomatoes in a bowl with the crushed garlic and 2 tbsp extra virgin olive oil.
Gently toss, coating the ingredients with the oil.
Spread out the asparagus spears and cherry tomatoes on a baking tray and place under a heated grill.
Cook until they have slightly browned in colour and just tender, about 5-8 mins. Remove from the heat and allow to cool.
Roll spoonfuls of goats cheese into balls, between the palms of your hands, then carefully roll them in smoked chilli flakes.
Set them aside.
Place the pasta in a large bowl and toss together, the rocket, blanched baby peas, half the grilled cherry tomatoes, half the grilled asparagus and freshly ground salt and pepper.
Arrange the rest of the grilled asparagus to the one side of the bowl and dot the rest of the grilled cherry tomatoes and goats cheese balls on top of the pasta.
Lastly, sprinkle with the finely sliced spring onions, drizzle with the vinaigrette and decorate with a couple of edible flowers.

FOR THE VINAIGRETTE:
Place the sugar, water and vinegar into a bowl and mix thoroughly, until the sugar has dissolved.
Add the rest of the ingredients into the bowl and mix together.
Drizzle the vinaigrette over the pasta salad and decorate with a couple of edible flowers.
Pasta salad is a great alternative to potato salad when planning your braai.
Here we have chargrilled asparagus and cherry tomatoes in garlic, tossed them together with fusilli pasta, arugula and baby peas, then dotted the salad, with creamy balls of goats cheese lightly rolled in smoked chilli flakes.
Served with vinaigrette, this pasta salad is also perfect as a quick meal on its own.
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