Spring Pasta Salad

Serves: 6

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.

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1/3 cup extra-virgin olive oil
2 teaspoons dijon mustard
1 teaspoon honey
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.

Source: foodnetwork.com

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