Monday, 27 October 2014

conchiglie salad with bocconicini asparagus and oregano recipe

conchiglie salad withbocconicini asparagus and oregano recipe
Conchiglie salad recipe

Preparation time    : 25 minutes
Total cooking time : 10-15 minutes
Serves 4-6

Ingredients :

For the conchiglie salad with
brocconicini we need :

350 g |11 oz] conchiglie (shell pasta)
155 g [5 oz) fresh asparagus
200 g |6 ½ oz) bocconcini cheese, thinly

100 g (3 ½ oz) cherry tomatoes, quartered
2 tablespoons fresh oregano leaves
4 tablespoons walnut oil
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
¼ teaspoon each salt and freshly ground
    black pepper.

Preparation :

1- Cook the conchiglie in a large pan of
rapidly boiling salted water until aldente.
Drain, rinse under cold water and drain
again. Allow to cool.

2- Cut the asparagus into short lengths.
Bring a small pan of water to the boil add
the asparagus and blanch for 1 minute.
Drain, transfer to a bowl of iced water to
cool and then drain again.

3- In a large bowl, combine the conchiglie,
asparagus. bocconcini, tomato and
oregano. In a small bowl, whisk together
the walnut oil. vinegar. salt and pepper
until well combined.
4 Drizzle the dressing over the salad
toss thoroughly before serving.

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