While spring is known for plants bursting with color, it can also be known for pasta salad bursting with flavor. Check out this fresh spin on this common side dish.
Dressing:
- 1/3 cup of extra-virgin olive oil
- 2 teaspoons of Dijon mustard
- 1 teaspoon of honey
- 1 clove of garlic, grated
- 1 lemon, zested and juiced
- Salt and cracked black pepper
Pasta:
- 12 oz. of cavatappi pasta, cooked to package instructions
- 4 oz. of asparagus, blanched and thinly sliced
- 1 box of frozen peas, defrosted
- 12-ounce jar of roasted yellow peppers, chopped
- 1 pint of grape tomatoes, halved
- 1 shallot, minced
- 1/2 cup of fresh dill, chopped
For the dressing, 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.
Enjoy!
