Saffron Pasta Salad
Ingredients
The vinaigrette
-
¼
cup
red wine vinegar
-
½
teaspoon
saffron threads
-
1
medium
garlic clove
-
½
teaspoon
salt
-
2
tablespoons
lemon juice
-
2
teaspoons
Dijon mustard
-
½
cup
olive oil
-
to taste
sugar/honey or cream (optional)
The salad
-
12
ounces
dried pasta
-
1
pound
thin asparagus
-
3
ounces
goat cheese
-
to taste
fresh chopped chive (optional)
-
to taste
toasted pine nuts (optional)
Instructions
- Prepare the vinaigrette by combining red wine vinegar and saffron in a saucepan, heating gently, then letting it cool.
- Mash the garlic with salt to form a paste and mix it with the cooled vinegar, lemon juice, and mustard in a bowl.
- Gradually whisk in the olive oil and adjust seasoning with sweetener or cream if needed.
- Boil water in a large pot, salt it, and cook the pasta until al dente, adding asparagus in the last 30 seconds.
- Drain the pasta and asparagus, rinse with cold water, and shake off excess water.
- Toss the pasta with the vinaigrette and let it sit for at least 30 minutes before serving.
- Serve slightly chilled or at room temperature, optionally topped with goat cheese, chives, and pine nuts.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
15mg
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