Spring Pasta Salad
Serves:
6
Prep Time:
Cook Time:
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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.
Prep Time:
Cook Time:
Total Time:
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 |
| 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 |
Directions:
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
