Asparagus, Hazelnut & Egg Pasta Salad

Make this light and easy asparagus, hazelnut & egg pasta salad for your next picnic or summer lunch.

Prep time: 10 mins Cook time: 20 mins Serves: 5


  • 500g Diamond Penne Pasta
  • 4 Woodland Free Range Eggs
  • ½ cup DYC White Vinegar
  • 1 bunch Asparagus, chopped & blanched
  • ½ Red onion, finely diced
  • ½ cup Fresh Life Hazelnuts, lightly roasted and roughly chopped
  • 200g Feta, roughly crumbled
  • ½ cup Superb Herb Mini Leaf Basil
  • ½ cup Basil pesto


  1. Bring a large pot of salted water to the boil. Add pasta and cook according to package directions. Drain, rinse with cold water, and let cool.
  2. Place eggs in a small saucepan and cover with cold water. Add 1 tbsp of vinegar then bring to the boil. Once boiling set a timer and hardboiled for 5 minutes. Remove eggs with a slotted spoon, run under cold water, peel, then slice into halves.
  3. Soak diced red onion with remaining vinegar in a small bowl. Drain and rinse when ready to serve.
  4. In a large bowl toss pesto through the pasta. Add red onion, asparagus, feta and hard boiled eggs. Top with mini leaf basil and hazelnuts.
  5. Serve immediately, or pack up for a deluxe picnic.





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