Spring pasta salad
Delicious spring pasta salad bursting with fresh flavors of seasonal veggies, tossed in a zesty dressing for a delightful culinary experience.
Ingredients:
- 1/3 cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, grated
- 1 lemon, zested and juiced
- Salt and freshly cracked black pepper
- 340g cavatappi pasta, cooked to package instructions and shocked under cold water
- 110g asparagus, blanched and thinly sliced on the bias
- 1 box frozen peas, defrosted
- One 12-ounce jar roasted yellow peppers, chopped
- 1 pint grape tomatoes, halved
- 1 shallot, minced
- 1/2 cup fresh dill, chopped
- Ricotta salata, for garnish
Instructions:
- To prepare the dressing: Combine olive oil, Dijon mustard, honey, garlic, lemon zest and juice in a small bowl. Season with salt and pepper as desired.
- To assemble the pasta dish: Mix together the pasta, asparagus, peas, roasted peppers, tomatoes, shallots, and dill. Drizzle the dressing over the salad and mix well to ensure everything is coated. Allow the salad to sit for some time to absorb all the flavors.
- When you are prepared to serve, plate the dish and sprinkle some ricotta salata on top to finish off the meal.
Summary:
- Calories: 2409 kcal
- Fat: 81 g
- Protein: 72 g
- Carbs: 361 g
- Potassium: 3551 mg
- Magnesium: 399 mg