Spring Pasta Salad

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Dressing:
  • 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
  • Pasta:
  • 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

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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4.8 22
I really enjoyed this recipe.  It is nice to have a pasta salad that is different. item not reviewed by moderator and published
I have made this recipe twice now and love it. I made it for a large "family picnic" at work and the women asked for the recipe. Obviously it was that good! item not reviewed by moderator and published
I didn't have peas or asparagus on hand but I had a bunch of left over roasted Veggies I didn't know what to do with so I added those instead and raw cauliflower for crunch. OMG! so good. Even my kids ate it and they will only eat mac and cheese. item not reviewed by moderator and published
Horrible! Uneatable! I made this for a cookout and NO ONE liked it. Unfortunately, I made a batch for the cookout and a batch for home and I had to throw them both out. Don't waste your time or your money! One good thing that came out of watching the show is that Jeff is so funny! I had a lot of laughes item not reviewed by moderator and published
this recipe was fantastic. i made the vinaigrette exactly as stated, but the trick to making it taste right was to adjust the olive oil until it isn't too acidic. i added a teaspoon of sugar, and incorporated the dill into the dressing before i shook it. i also added some artichoke hearts and it was delicious! i also added feta instead of ricotta salata to give some body to the dressing and make it "stick" to the pasta and veggies. worked perfectly. item not reviewed by moderator and published
nice change from vinegarettes since this one has no vinegar. Nice and adaptable....hubby does not like peas for whatever reason so I just left out the peas and used extra asparagus. Only real change I made was to use half the dill. It just sounded like a LOT and I was afraid to use that much. Took it to a picnic/was a big hit item not reviewed by moderator and published
Delicious pasta salad! Everyone loved this dressing. You can adapt it any way you want. I added the dressing to pasta, grape tomatoes, buffalo mozzarella, fresh basil and black olives. My family loved it and I will definitely be making this again. item not reviewed by moderator and published
Made this for the 4th of July...substituted the pamigano for the ricotta salata.....& added chopped artichoke hearts .... Was extremely easy to make & delicious... Definitely could make in advance item not reviewed by moderator and published
This was really great...but I only used a TBSP of dill and it was still very strong so I'm wondering if the 1/2 cup is a typo! item not reviewed by moderator and published
Loved the taste just less dill item not reviewed by moderator and published
*Inedible * laughs SMH item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide