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á-4939

Spring Pasta Salad

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Rate this recipe 4.7/5 (36 Votes)

Ingredients

  • Dressing:
  • Ingredients
  • 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

Details

Preparation

Step 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.



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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