Spring Pasta Salad

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  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
  10. Dressing

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



  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.
  5. Dressing

  6. In a small bowl; whisk together the mustard, agave or honey, garlic , lemon zest, and lemon juice.
  7. Drizzle in the olive oil while whisking.
  8. Season with salt and pepper.
  9. *Pasta Salad

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

Picture of Recipe

Spring Pasta Salad - Picture of Recipe
Spring Pasta Salad - Picture of Recipe
Serves: 10 to 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Salad
Type of Food: Pasta Salad,Vegetarian,Vegan
Key Ingredient: Pasta,Peas,Asparagus,
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Tea Party,Easter,Picnic

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