Pretty Pasta Salad

June 08, 2018

INGREDIENTS

Honey Mustard Dressing:

• ⅓ cup + a little more for drizzling Ultra Premium Extra Virgin Olive Oil
• 2 teaspoons of Dijion mustard
• 1 teaspoon of honey
• 1 garlic clove, grated
• zest from 1 lemon
• juice from 1 lemon

Pasta Salad:

• 12-oz. bowtie pasta
• 4-oz. of asparagus, cut into 1" pieces
• 10-oz of frozen peas, thawed
• 1 yellow bell pepper, chopped
• 1 pint of grape tomatoes, cut into halves
• 1 shallot, minced
• ½ cup of fresh dill, chopped
• Ricotta Salata cheese
• Kosher salt

DIRECTIONS:
In a large pot boil water with salt, add pasta to cook according to package directions. Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water. Toss with the peas, peppers, tomatoes, shallot and dill. Set aside. In a small bowl whisk together olive oil, mustard, honey, garlic, lemon zest, and lemon juice. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes to marinate. Serve in bowls and shave some Ricotta Salata cheese over the surface.

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