Spring pasta salad

Delight in the fresh flavors of Spring with this vibrant pasta salad. Bursting with seasonal ingredients, it's a feast for the senses.

Ingredients:

• Kosher salt
• 340g cavatappi pasta
• 110g asparagus, woody ends trimmed, thinly sliced on the bias
• 1 10-ounce box frozen peas, thawed
• 1 12-ounce jar roasted yellow peppers, chopped
• 1 pint grape tomatoes, halved
• 1 shallot, minced
• 1/2 cup fresh dill, chopped
• Ricotta salata cheese, for garnish
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, grated
• Grated zest and juice of 1 lemon
• Kosher salt and freshly cracked pepper

Instructions:

1. Prepare the pasta: Boil a large pot of water with salt. Add the pasta and cook according to package instructions. Add the asparagus pieces 2 minutes before the pasta is ready. Drain the pasta and asparagus; rinse with cold water to halt the cooking process. Mix the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot, and dill.
2. Create the dressing: Combine olive oil, mustard, honey, garlic, lemon zest, and lemon juice in a small bowl. Season with salt and pepper.
3. Drizzle the dressing over the pasta salad, mixing well. Allow the salad to sit for a while to absorb the flavors.
4. When you're ready to serve, portion it into bowls. Sprinkle some shaved ricotta salata on top, drizzle with a bit of olive oil, and sprinkle with pepper.

Summary:

• Calories: 2397 kcal
• Fat: 81 g
• Protein: 71 g
• Carbs: 359 g
• Potassium: 3292 mg
• Magnesium: 379 mg