Spring Pasta Salad

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • Dressing:

  • 1/3

    cup extra-virgin olive oil

  • 2

    teaspoons Dijon mustard

  • 1

    teaspoon agave

  • 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

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.

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