Spring Pasta Salad

Name: Spring Pasta Salad
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, blanched and thinly sliced on the bias; 1 box frozen peas, defrosted; One 12-ounce jar roasted yellow peppers, chopped; 1 pint grape tomatoes, halved; 1 shallot, minced; 1/2 cup fresh dill, chopped; Ricotta salata, for garnish

14 ingredients

5 steps

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

Directions

1

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.
2

For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill.
3

Pour the dressing over the salad, tossing to coat.
4

Let the salad hang out for a bit to soak up all of the flavor.
5

When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.