Spring Pasta Salad

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. Dovetailing Tip: Save your trimmed stems from today's asparagus to use on day 5 in Cream of Asparagus soup.

Prep time:
Cook time:

Serving size: 6
Calories per serving: 111

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, trimmed and blanched and thinly sliced on the bias
1 box frozen peas, defrosted
1 -12 ounce jar roasted yellow pepper, chopped
1 pint grape tomato, halved
1 shallot, minced
1/2 cup fresh dill, chopped
ricotta salata, for garnish

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.

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