Categories: Sides
Ingredients
- Pasta:
- Kosher salt
- 12 oz. cavatappi pasta
- 4 oz. asparagus, woody ends trimmed, thinly sliced on the bias
- 10 oz. box frozen peas, thawed
- 12 oz. jar roasted yellow peppers, chopped
- 1 pint grape tomatoes, halved
- 1 shallot, minced
- 1/2 cup fresh dill, chopped
- Ricotta salata cheese, for garnish
- Dressing:
- 1/3 cup olive oil, plus more for drizzling
- 2 tsp Dijon
- 1 tsp honey
- 1 garlic clove, grated
- Grated zest and juice of 1 lemon
- Kosher salt and black pepper
Directions
-
Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as directed, adding the asparagus pieces 2 minutes before 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.