Spring Pasta Salad

By michellecresta

Review by someone: 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.

Other reviews:
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.

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!

Oh my goodness!!! Amazing! The honey..great for vinegarette. I used edamame instead of peas...delicious!! Way to go sandwich KING!

Ingredients

• Dressing:
• ngredients
• 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

Details

Adapted from foodnetwork.com

Preparation

Step 1

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.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/spring-pasta-salad-recipe.html?oc=linkback