Linguine salad with bocconcini and lemon vinaigrette

This stunning new version of a family favourite is designed for the Australian summer.

The ingredient of Linguine salad with bocconcini and lemon vinaigrette

1. 400g linguine
2. 1 1/2 tablespoons olive oil
3. 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths diagonally
4. 220g cherry bocconcini, drained
5. 80g (1/2 cup) pitted black olives
6. 3/4 cup chopped fresh basil
7. 3/4 cup chopped fresh mint
8. 1 lemon
9. 2 tablespoons finely grated lemon rind
10. 80ml (1/3 cup) fresh lemon juice
11. 2 garlic cloves, crushed
12. 185ml (3/4 cup) olive oil

The instruction how to make Linguine salad with bocconcini and lemon vinaigrette

1. Cook the pasta in a large saucepan of salted boiling water until al dente. Cool under running water. Drain. Transfer to a large bowl. Drizzle over the oil. Toss to combine.
2. Bring a large saucepan of salted water to the boil. Cook asparagus for 2 minutes or until just tender. Refresh under cold water. Drain. Use a zester, or a vegetable peeler and a small sharp knife, to cut lemon rind into thin strips. Add to the pasta. Add asparagus, bocconcini, olives, basil, mint and grated lemon rind.
3. Whisk the lemon juice and garlic in a bowl. Gradually add the oil in a thin steady stream, whisking constantly until well combined. Pour over the pasta mixture. Season with salt and pepper. Toss gently to combine. Transfer to a large serving platter.

Nutritions of Linguine salad with bocconcini and lemon vinaigrette

calories: 389.57 calories
calories: 25 grams fat
calories: 6 grams saturated fat
calories: 30 grams carbohydrates
calories:
calories:
calories: 12 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation