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

Ingredients:
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


Directions:
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.



Add Recipe to Cook'n



blog comments powered by Disqus