Spring Pasta Salad Recipes

SPRING PASTA SALAD

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.

PASTA SALAD WITH SPRING VEGETABLES AND TOMATOES

Steps:

• Roasted ginger tomatoes:
• Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9" baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50-60 minutes. Pluck out and discard thyme and orange zest.
• Charred peas and onions:
• Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2" pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 Tbsp. oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.
• Heat remaining 1 Tbsp. oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.
• Pasta and assembly:
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking.
• Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.
• Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.

SPRING GREEK PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.

SPRING PASTA SALAD

Steps:

• Cook pasta according to package directions; rinse under cold water and drain well.
• Combine pasta, vegetables and tomatoes in bowl.
• Toss with dressing.
• Garnish with chopped fresh basil or parsley and serve over lettuce, if desired.

SPRING MIX-IN' PASTA SALAD

Steps:

• Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using), and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste.
• Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more.
• Can be eaten right off or chilled for later.