Ingredients

• 750 mL (3 cups) of small pasta of your choice, cooked
• 1 bunch of fresh asparagus, blanched and cut into 2.5-cm pieces
• 500 mL (2 cups) of Lafleur Picnic Smoked Pork Shoulder, cut into strips
• 60 mL (1/4 cup) of red onion, chopped
• 250 mL (1 cup) of cherry tomatoes, halved

Dressing

• 15 mL (1 tablespoon) of Dijon mustard
• 45 mL (3 tablespoons) of wine vinegar
• 125 mL (1/2 cup) of olive oil
• 1 clove garlic, chopped
• 5 mL (1 teaspoon) of dried oregano
• 30 mL (2 tablespoons) of fresh basil, chopped
• 30 mL (2 tablespoons) of parsley, chopped
• 60 mL (1/4 cup) of parmesan cheese, grated
• Salt and freshly ground pepper to taste

Preparation

Dressing

1. 1.

   Whisk mustard and vinegar together in a bowl. Gradually add oil, continuing to whisk.

2. 2.

   Add garlic, oregano, basil and parsley. Season with salt and pepper to taste.

1. 1.

   Mix pasta, asparagus, onion and dressing together in a large bowl.

2. 2.

   Add tomatoes and strips of pork shoulder and top with grated parmesan.