My Spring Harvest Salad With Pasta Recipes

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SPRING PASTA SALAD



Spring Pasta Salad image

"The little green peas and salty ricotta salata make a killer combo," says Jeff.

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

Kosher salt
12 ounces cavatappi pasta
4 ounces asparagus, woody ends trimmed, thinly sliced on the bias
1 10-ounce box frozen peas, thawed
1 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata cheese, for garnish
1/3 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
Grated zest and juice of 1 lemon
Kosher salt and freshly cracked pepper

Steps:

  • Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill.
  • Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper.
  • Pour the dressing over the pasta 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. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.

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