Preparation time:15 min
Cooking time: 10 min
Servings: 4
Pasta salad with Picnic Smoked Pork Shoulder and Italian dressing
A perfect dish for hosting a large group.
List of ingredients
- 750 mL (3 cups) of small pasta of your choice, cooked
- 1 bunch of fresh asparagus, blanched and cut into 2.5-cm pieces
- 500 mL (2 cups) of Lafleur Picnic Smoked Pork Shoulder, cut into strips
- 60 mL (1/4 cup) of red onion, chopped
- 250 mL (1 cup) of cherry tomatoes, halved
Dressing:
- 15 mL (1 tablespoon) of Dijon mustard
- 45 mL (3 tablespoons) of wine vinegar
- 125 mL (1/2 cup) of olive oil
- 1 clove garlic, chopped
- 5 mL (1 teaspoon) of dried oregano
- 30 mL (2 tablespoons) of fresh basil, chopped
- 30 mL (2 tablespoons) of parsley, chopped
- 60 mL (1/4 cup) of parmesan cheese, grated
- Salt and freshly ground pepper to taste
Preparation
Dressing:
- Whisk mustard and vinegar together in a bowl. Gradually add oil, continuing to whisk.
- Add garlic, oregano, basil and parsley. Season with salt and pepper to taste.
- Mix pasta, asparagus, onion and dressing together in a large bowl.
- Add tomatoes and strips of pork shoulder and top with grated parmesan.
Tips from the chef
- For variety, try different shapes of pasta, such as farfalle (bowties) or orecchiette (pasta shaped like small ears).