Spring Pasta Salad

Ingredients

• 4 ounces asparagus thinly sliced
• 12 ounces cavatappi pasta cold cooked
• 2 teaspoons dijon mustard 
• 0.5 cup optional: dill fresh chopped
• 1 clove garlic grated
• 1 pint grape tomatoes halved
• 1 teaspoon honey 
• 1  lemon zest juiced
• 0.3 cup olive oil extra-virgin
• 1 box peas frozen
• 8 servings ricotta salata for garnish
• 12 ounce roasted peppers yellow chopped
• 8 servings salt and freshly cracked pepper black
• 1  shallots minced

Equipment

• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
3. For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill.
4. Pour the dressing over the salad, tossing to coat.
5. Let the salad hang out for a bit to soak up all of the flavor.
6. When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.