Calories
368 kcal
Protein
13 g
Fat
7 g
Carbohydrates
41 g
Boil salted water and cook the pasta according to the package instructions. When the pasta is ready, drain it in a colander, drizzle with a little vegetable oil, and let it cool.
In another saucepan, cook the quail eggs until hard-boiled (about 5 minutes after the water starts boiling), then cool them in a bowl of cold water, peel them, cut in half lengthwise, and place them in a deep bowl.
To prepare the asparagus, cut off the tough ends. Then, bring a pot of water to a boil and add the asparagus. Cook the asparagus for about 5-7 minutes until it becomes tender. Next, remove the pot from heat, drain the water, and let the asparagus cool.
Wash the cherry tomatoes, cut each one in half, and add them to the bowl with the egg halves. Cut the mozzarella cheese into bite-sized pieces and add to the bowl.
For the dressing, combine olive oil and lemon juice in a separate bowl. Add mustard, herbs de Provence, minced garlic, and salt to taste. Mix well. Toss the finished pasta with the other ingredients in the bowl, pour the dressing over the pasta salad and mix everything well.
Remember to season the dressing to your liking. If you prefer a tangier dressing, add more lemon juice, and if you like more zing, add more mustard.
Feel free to add or substitute ingredients to make the dish your own. Some options include using different types of cheese, adding roasted red peppers, or swapping out the quail eggs for regular eggs.
Bon Appetit!
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