Name: Linguine Salad With Bocconcini And Lemon Vinaigrette Recipe
Total time: 30 min
Yield: 10
Cuisine: Brazilian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Linguine Salad With Bocconcini And Lemon Vinaigrette Recipe

Leanne Kitchen

Crawler

Brazilian

<p>This stunning new version of a family favourite is designed for the australian summer. </p>

Vegetarian

Linguine

Olive oil

Asparagus,  woody ends trimmed,  cut into 4cm lengths diagonally

Cherry bocconcini,  drained

Pitted black olives

Chopped Fresh Basil

Chopped fresh mint

Lemon

Finely grated lemon rind

Fresh lemon juice

Garlic Cloves,  Crushed

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.

step 1

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.

step 2

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.

step 3

Taste