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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    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!
    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.
    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
    *Inedible * laughs SMH
    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.
    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
    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.
    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
    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!
    Loved the taste just less dill
    This was absolutely wonderful! I made it tonight for the first time for my family and they were impressed.  
    I couldn't find Ricotta salata in Seattle or the jar of roasted yellow peppers so I roasted my own and used Feta instead....wow...it was so good. I will make this from now on. Thank you.
    This pasta salad is amazing! The entire family loved it, even my 7 year old son! The salad is wonderful as left overs as the flavors really had time to marry. What a wonderful dish. We will definitely make it again!
    Man oh man is this good! My husband loved it and so did I. Felt very virtuous when I pushed back from the table. I saved about 2 TB of the dressing and put it on salmon right before putting into a 450 oven. Cooked the fish for 10 minutes then rested it for another 5-10. Absolutely wonderful together. I did use Ronzoni Smart Taste Penne as I have to watch my "white" pasta intake.
    This pasta salad was AMAZING! I love the cavatappi noodles...they are so fun! The dish is so flavorful and colorful. I followed the recipe to the T and was delish. I may add some edamame as someone else mentioned. The dressing is out of this world and just the right amount of ingredients. We used a large shallot and it was a little over bearing. So be cautious of the size shallot that you use. A beautiful side to accompany some grilled chicken...will def make again and again!!
    Delish... I made it for supper last night. I used BE steamed mixed vegetables, no asparagus. I did have to add 1 more teaspoon of mustard for my taste. It will be great for tomorrow's lunch. Love the idea of no mayo.
    I just made this tonight and got wow reviews from my hubby : He has high cholesterol so the fact that this doesn't have mayo like another reviewer said is SUPER! Great flavor, and just PERFECT for a spring :D 
    I love how Jeff Mauro makes cooking fun, I enjoy his show and look forward to more healthy recipes : 
    I
    OH MY WOW! Made this pasta salad the day after the episode aired, and couldn't be happier that I did! I sadly didn't have any honey for the dressing, but it was so yummy without it! I will probably never add the honey.
    Oh my goodness!!! Amazing! The honey..great for vinegarette. I used edamame instead of peas...delicious!! Way to go sandwich KING!
    I love pasta salad, but HATE the guilt of all the mayo. This rendition is so yummy!!! I added corn & fresh bell peppers to the recipe. I love all of the colors! Definitely a keeper and redoer.
    I absolutely loved this recipe and it tasted like spring and soooo colorful. I had most things on hand so I roasted the bell peppers myself and then completely forgot the dill. It was delicious without, and the dressing is flavorful, but I'm looking forward to trying it again with the dill added! Oh I did one other thing, I didn't use as much pasta and added a good amount of quinoa instead. It got rave reviews and was stated that it was a keeper.
    I really loved this. It was very fresh & healthy tasting. The only thing I would change potentially is to add 2/3 c of dill instead of 1/2 cup, but either way, it's great!!!
    VERY FILLING AND LOTS OF FLAVOR
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    This recipe is featured in:

    Spring Entertaining Guide