Spring Pasta Salad

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Ingredients

Pasta

1. 16 oz cavatappi pasta
2. 5 oz asparagus, woody ends trimmed, thinly sliced on the bias
3. 13 oz frozen peas, thawed
4. 2 small zucchini diced
5. 1 pint of grape tomatoes, halved
6. 1 medium shallot, minced
7. 1/4 c fresh dill, chopped
8. 1/4 c fresh chives, chopped
9. ricotta salata cheese, for garnish

Dressing

10. 2 t Dijon mustard
11. 1 1/2 t agave syrup or honey
12. 1 clove garlic, minced
13. grated zest of 1 lemon
14. juice of 1 lemon
15. 1/3 c extra-virgin olive oil
16. kosher salt to taste
17. black pepper to taste

Instructions

Pasta

1. Bring a large pot of water to boil, salt after boiling.
2. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done.
3. Drain the pasta and asparagus; rinse under cold running water to stop the cooking.
4. Toss the pasta and asparagus with the peas.

Dressing

1. In a small bowl; whisk together the mustard, agave or honey, garlic , lemon zest, and lemon juice.
2. Drizzle in the olive oil while whisking.
3. Season with salt and pepper.

*Pasta Salad

1. Pour the dressing over the pasta salad, tossing to coat.
2. Let the salad sit for a bit to soak up the flavor.
3. When ready to serve, shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.

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