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Spring Pasta Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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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


  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. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
  3. When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.
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