The Italian in me has once in a while a craving for pasta, but when it’s warm outside a plater of bolognese is the last thing on my mind. This pasta salad is a fresh and delicious alternative.

In a bowl, make a vinaigrette with olive oil, red wine vinegar, salt pepper and a bit of dijon mustard. Add thinly sliced red onions, and fresh chopped basil.

Cook you pasta al dente and cool them off by running them under cold water.

Grill your asparagus and radicchio, rub them in a bit of olive oil, salt and pepper before putting them on the grill. Cut them in small pieces and add to the bowl with the pasta. Mix well and top with shaved Reggiano.

This is such a simple recipe and perfect for a last minute dinner.

I served it with some grilled sardines seasoned with Maldon salt and Pan con Tomate, a grilled slice of bread rubbed with a garlic clove and a fresh tomato.

Bon Appétit !