|Rotini Salad with Sheep Milk Cheese|
Prep Time: 15 minutes / Cook Time 15 minutes
1/2 package rotini pasta
1 handful asparagus
1 cup of dice sheep milk cheese
1 cup baby spinach
1/2 package cherry tomato
1/4 cup grated parmesan cheese
2 tbsp olive oil
2 tbsp butter
2 teaspoon dried basil
1 teaspoon garlic powder
Black pepper and salt
Bring to boil the pasta and strain it. Cut the asparagus and bring to boil for two minutes, then immediately put in ice water.
Melt the butter over low-medium heat and turn off the heat. Add the cooked rotini, black pepper, dried basil, garlic powder and pinch of salt. Transfer into a salad bowl. Add the sheep milk cheese, baby spinach, cherry tomatoes, asparagus, olive oil, and parmesan cheese, then toss to combine. Serve.