Asparagus, hazelnut & egg pasta salad

A part of large platter full of penne pasta and asparagus salad in green dressing topped with four halves of hard boiled egg. Salad servers, a pot of pesto sauce and herbs.
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
Total Time 30 mins
Course Lunch, Salad
Servings 5



  • 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.
  • 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.
  • Soak diced red onion with remaining vinegar in a small bowl. Drain and rinse when ready to serve.
  • 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.
  • Serve immediately, or pack up for a deluxe picnic.
Keyword vegetarian, weekly menu
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