Pasta Salad with Ham Egg and Asparagus

Number of Portions
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- 1 kg Asparagus, cooked
- 1 kg dried tagliatelle, cooked
- 5 hard boiled eggs, sliced
- 500 grams cooked ham julienne
- 125 grams grated Parmesan
- 4 tbsp Italian Seasoning
- 500 ml vinaigrette


Trim the asparagus and cook in salted water until tender. Refresh in cold water.

Placed the cooked pasta in a bowl and mix with half the vinaigrette.

Arrange the ham, eggs and asparagus on top and drizzle the remaining vinaigrette over the salad.

Sprinkle with parmesan cheese and Schwartz for Chef Italian Seasoning before serving.

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