Make this light and dreamy pasta salad for your next picnic or summer lunch.

Prep time: 10 mins
Cook time: 20 mins
Serves: 5

Ingredients

500g	Penne Pasta
4 whole	Woodland Free Range Eggs
½ cup	DYC White Vinegar
½	red onion, finely diced
½ cup	basil pesto
1 bunch	asparagus, chopped and blanched
200g	feta, roughly crumbled
½ cup	Superb Herb Mini Leaf Basil
½ cup	Fresh Life Hazelnuts, lightly roasted and roughly chopped

Directions

1. Bring a large pot of salted water to the boil. Add pasta and cook according to package directions. Drain, rinse with cold water, and let cool.
2. Place eggs in a small saucepan and cover with cold water. Add 1 tbsp of vinegar then bring to the boil. Once boiling set a timer and hardboil for 5 minutes. Remove eggs with a slotted spoon, run under cold water, peel, then slice into halves.
3. Soak diced red onion with remaining vinegar in a small bowl. Drain and rinse when ready to serve.
4. In a large bowl toss pesto through the pasta. Add red onion, asparagus, feta and hard boiled eggs. Top with mini leaf basil and hazelnuts.
5. Serve immediately, or pack up for a deluxe picnic.