Spring Pasta Salad
Spring Pasta Salad requires around 35 minutes from start to finish. This salad has 206 calories, 6g of protein, and 10g of fat per serving. This recipe serves 8. For $1.79 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. It is brought to you by Foodnetwork. Spring will be even more special with this recipe. Head to the store and pick up honey, Salt & Pepper, olive oil, and a few other things to make it today. With a spoonacular score of 70%, this dish is solid. If you like this recipe, you might also like recipes such as Spring Pasta Salad, Spring Pasta Salad, and Spring Greek Pasta Salad.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
4 ounces asparagus, blanched and thinly sliced on the bias
12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
2 teaspoons Dijon mustard
1/2 cup fresh dill, chopped
1 clove garlic, grated
1 pint grape tomatoes, halved
1 teaspoon honey
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil
1 box frozen peas, defrosted
Ricotta salata, for garnish
1 12-ounce jar roasted yellow peppers, chopped
Salt and freshly cracked black pepper
1 shallot, minced
Equipment:
whisk
bowl
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. 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.
3. For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill.
4. Pour the dressing over the salad, tossing to coat.
5. Let the salad hang out for a bit to soak up all of the flavor.
6. When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.
Nutrition Information:
covered percent of daily need
