Roasted asparagus pasta salad

   Another simple yet flavorful pasta salad to add to your summer menu!

Ingredients (serves 4)

- 1 cup dry macaroni, boiled al dente according to instructions on the packaging, drained and rinsed under cold water

- 1 small bunch asparagus

- 1 cup fresh/frozen corn, boiled, drained

- 1 slice tofu/feta cheese (for a non vegan option), diced

- a handful fresh parsley, chopped

- 1 large garlic clove, mashed

- 2-3 Tablespoons balsamic vinegar

- 3 Tablespoons extra virgin olive oil

- 1 teaspoon smoked/sweet paprika

- sea salt and pepper

   Place the macaroni in a bowl.Trim the asparagus by snapping off the tough ends. Place asparagus on a baking sheet covered with parchment paper. In a small bowl or a cup, mix the evoo with the paprika and some freshly ground pepper, then pour mixture over asparagus. Roast asparagus at 450 F for about 15 minutes or until a fork easily pierces through. Cut asparagus into bite-size pieces and add them to the macaroni. Do not discard the oil in which you roasted the asparagus, use it to add flavor to the salad. Add the corn, tofu cubes, garlic, parsley and season with salt, pepper and balsamic vinegar. Adjust seasonings to taste. Enjoy!

Salata de paste cu sparanghel copt

Ingrediente (4 portii)

- 1 cana macaroane uscate, fierte al dente conform instructiunilor de pe ambalaj, scurse si trecute sub un jet de apa rece

- o legatura mica sparanghel

- 1 cana porumb proaspat sau congelat, fiert si scurs de zeama

- 1 felie tofu/feta/telemea, taiata cubulete

- o mana patrunjel, tocat

- 1-2 catei de usturoi, zdrobit

- 2-3 linguri otet balsamic

- 3 linguri ulei de masline extra virgin

- 1 lingurita boia afumata/dulce/iute

- sare si piper dupa gust

Se curata sparanghelul prin indepartarea capetelor fibroase (rupeti pur si simplu capetele de la baza). Puneti sparanghelul intr-o tava tapetata cu hartie de copt si turnati peste el amestecul format din uleiul de masline, boia si piper. Coaceti sparanghelul timp de aproximativ 15 minute la o temperatura de 450 F (230 C) sau pana cand o furculita patrunde usor in tulpina sparanghelului. Taiati sparanghelul in bucati de 4-5 cm, pastrand uleiul in care s-a copt, acesta va da o aroma placuta salatei. Intr-un bol mare adaugati macaroanele, sparanghelul, porumbul, cubuletele de tofu sau branza aleasa, patrunjelul, usturoiul, otetul si uleiul ramas de la coacerea sparanghelului. Adaugati sare si piper dupa gust. Pofta buna!