Spring Pasta Salad (Jeff Mauro) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 |
Directions:
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.
2. 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.
3. When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.
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