Pasta salad with eggs, peas, rocket and asparagus
8 hard boiled eggs, quartered
1 bunch asparagus, trimmed and halved
100g sugar snap peas
2 cups baby rocket
1 tablespoon chopped dill
1 tablespoon chopped basil
2 tablespoons chopped mint
1 tablespoon slivered almonds, toasted
75g goats cheese, crumbled
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon wholegrain mustard
salt and cracked black pepper
Cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain and set aside to cool.
Blanch the asparagus and sugar snap peas in a saucepan of boiling water then plunge into iced water. Drain and set aside.
To make the dressing, place the oil, vinegar, mustard, salt and pepper in a bowl and whisk until combined.
Place the pasta in a large bowl with the asparagus, sugar snap peas, rocket, herbs and slivered almonds. Add the dressing and toss gently to coat the pasta salad evenly. Arrange in serving bowls and top with goats cheese and boiled eggs. Scatter with extra herbs if desired.