Spring pasta salad
Delight your taste buds with this vibrant Spring Pasta Salad bursting with fresh flavors of seasonal vegetables and herbs. Perfect for a light meal or side dish.
Ingredients:
- 340g casarecce or other short pasta
- 340g sugar snap peas, halved
- ¼ cup plus 1 Tbsp. olive oil, divided
- 2 teaspoons finely chopped shallot (from 1 shallot)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
- 1 teaspoon kosher salt, plus more for water
- ½ teaspoon freshly ground black pepper
- ½ cup loosely packed fresh mint leaves, torn
- ¼ cup thinly sliced radishes
- 30g ricotta salata cheese, grated (about ¼ cup)
Instructions:
- Begin by bringing a large saucepan of water with a generous amount of salt to a boil over high heat. Once boiling, add the pasta and cook for about 9 minutes, stirring occasionally. After that, add the snap peas and continue cooking without stirring until the pasta is firm to the bite and the peas are tender-crisp, which should take around 2 minutes. Drain the water, then place the pasta and peas back into the pan. Drizzle 1 tablespoon of oil over the mixture and mix well, ensuring everything is coated. Allow it to cool for about 5 minutes.
- In the meantime, in a sizable bowl, mix together the shallot, mustard, honey, lemon zest, lemon juice, salt, and pepper until well combined. Gradually whisk in the remaining 1/4 cup of oil until the mixture has a smooth consistency.
- Add the cooked pasta and peas to the shallot dressing and toss to ensure everything is coated. Introduce the mint and radishes into the mixture and sprinkle with cheese before serving.
Summary:
- Calories: 2177 kcal
- Fat: 80 g
- Protein: 61 g
- Carbs: 304 g
- Potassium: 1918 mg
- Magnesium: 315 mg