Take advantage of spring produce like asparagus and fresh tomatoes to make a light, yet flavorful spring pasta salad topped with Parmigiano Reggiano cheese.
Course Salad
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 8servings
Calories
Ingredients
For the pasta:
Kosher salt
12ouncescavatappi pasta
4ouncesasparagusends trimmed, thinly sliced on the bias
1 10-ouncebox frozen peasthawed
1pintgrape tomatoeshalved
1shallotminced
3tablespoonsKalamata olives
Primo Taglio Parmigiano Reggiano Cheesegrated or shaved
For the dressing:
1/3cupextra-virgin olive oilplus more for drizzling
2teaspoonsDijon mustard
1clovegarlicgrated
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, olives, tomatoes, shallot and dill.
Make the dressing: In a small bowl, combine olive oil, mustard, garlic, lemon zest and lemon juice. Whisk until the dressing is emulsified and smooth. Season with salt and pepper.
Pour the dressing over the pasta salad, tossing to coat. Grate or slice Primo Taglio Parmigiano Reggiano over pasta salad and have extra on hand for individual servings.