Spring Pasta Salad

By dkanon

Ingredients

• 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

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.

When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.