Main Meals Recipes

Asparagus and Tomato Pasta Salad

It’s British Tomato Fortnight as well as being halfway through the British Asparagus season, so I’m combining the two to make a delicious pasta salad that is perfect either hot or cold. Remember, allowing your pasta to cool helps create resistant starch which is fibre fuel for your gut microbes!

Serves 3


  • 250g pasta
  • 200g asparagus tips, roughly chopped
  • 100g spinach, roughly chopped
  • 3 tbsp extra virgin olive oil
  • 1 lemon, zest and juice
  • 100g British tomatoes, roughly chopped
  • 1/2 bunch basil, roughly chopped
  • 1/2 bunch flat leaf parsley, roughly chopped
  • 1/2 bunch chives, roughly chopped
  • Salt and pepper to taste
  • 30g pecorino cheese


  • Bring a large pan of water to the boil and cook the pasta for 2 minutes less than the packet instructions. In the last minute of cooking add the asparagus tips before draining.
  • Add the spinach and olive oil, and stir to combine before adding all the remaining ingredients except the pecorino.
  • Serve the pasta in bowls, hot or cold, with pecorino shavings over the top.
Asparagus and Tomato Pasta Salad

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