Spring Pasta Salad
Asparagus, peas and cherry tomatoes are tossed with cavatappi pasta plus a lemon and honey dressing for this easy side dish that comes together in just 35 minutes.
|1/3 cup||extra-virgin olive oil|
|2 teaspoons||dijon mustard|
|1 clove||garlic, grated|
|1||lemon , zested and juiced|
|salt and freshly cracked black pepper|
|12 ounces||cavatappi pasta, cooked to package instructions and shocked under cold water|
|4 ounces||asparagus, blanched and thinly sliced on the bias|
|1||box frozen peas , defrosted|
|ounce||one 12- jar roasted yellow peppers , chopped|
|1 pint||grape tomato, halved|
|1||shallot , minced|
|1/2 cup||fresh dill , chopped|
|ricotta salata, for garnish|
Watch how to make this recipe.
For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.