Chili Oil Asparagus Pasta Salad

Name: Chili Oil Asparagus Pasta Salad
Cook time: 25 min
Total time: 25 min
Ingredients: 80g Pasta; 125g Light Mozzarella Balls; 250g Cherry Tomatoes; 1/4 bunch of Green Asparagus; 200g Greek Yogurt, 0.2% fat; 1 1/4 tsp Chili Oil, if you do not like it very spicy, use 2 tsp; 1/4 lemon of Lemon Juice, from half a lemon; 1/2 tsp Honey, some

This pasta salad combines tender asparagus, juicy cherry tomatoes, creamy light mozzarella, and a tangy yogurt dressing with a gentle chili-oil kick. The asparagus is roasted in the air fryer for a quick, lightly caramelized finish, then everything is tossed together with pasta for a fresh, satisfying meal.

This pasta salad combines tender asparagus, juicy cherry tomatoes, creamy light mozzarella, and a tangy yogurt dressing with a gen... Show more

By rosin.dennis · Original recipe

Health Grade

B · Healthy

Time

25 min

Price

4,11 €

Calories

825 kcal

vegetarian

quick

easy

high protein

Method

Boil the pasta

Bring a large pot of well-salted water to a boil. Add the Pasta and cook according to the package directions until al dente, meaning tender but still with a little bite in the center. Stir once or twice at the beginning so it does not stick together.

Drain and cool

Drain the pasta thoroughly in a colander. If you want a colder pasta salad, rinse it briefly under cold water just until the heat is gone, then shake off as much water as you can and let it cool while you prepare the rest of the ingredients.

Prep the vegetables

Rinse the Green Asparagus and Cherry Tomatoes. Snap or trim off the woody ends of the asparagus, then cut the spears into bite-size pieces. Halve the cherry tomatoes. Drain the Light Mozzarella Balls if they are packed in liquid, and pat them lightly dry if they seem very wet.

Roast the asparagus

Toss the asparagus pieces with a little salt, black pepper, and garlic powder if you like. Spread them in the air-fryer basket in a fairly even layer and cook at 180° C for 8 minutes, until tender with lightly browned edges but still a little crisp.

Whisk the dressing

In a large mixing bowl, whisk together the Greek Yogurt (0.2% fat), Chili Oil, Lemon Juice, and a small drizzle of Honey until smooth and creamy. Taste the dressing and adjust it if needed with a little more honey for balance or a little more chili oil for extra heat.

Toss and serve

Add the cooled pasta, roasted asparagus, cherry tomatoes, and mozzarella balls to the bowl with the dressing. Toss gently until everything is evenly coated and the mozzarella stays intact. Serve right away, or chill the pasta salad briefly before serving if you want the flavors to meld a little more.