“The little green peas and salty ricotta salata make a killer combo,” says Jeff.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 12 ounces cavatappi pasta
- 4 ounces 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
- Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill.
- Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper.
- Pour the dressing over the pasta salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
- When ready to serve, bowl it up. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 300 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 471 mg |
Reviews
I’ve done this recipient six times and everyone LOVED IT!! omg it so easy and delicious
I tried it with penne and it was really good!!! It could use a little more flavor, though