Spring Pasta Salad
Take advantage of spring produce like asparagus and fresh tomatoes to make a light, yet flavorful spring pasta salad topped with Parmigiano Reggiano cheese.
Servings 8 servings
Calories
Ingredients
For the pasta:
- Kosher salt
- 12 ounces cavatappi pasta
- 4 ounces asparagus ends trimmed, thinly sliced on the bias
- 1 10- ounce box frozen peas thawed
- 1 pint grape tomatoes halved
- 1 shallot minced
- 3 tablespoons Kalamata olives
- Primo Taglio Parmigiano Reggiano Cheese grated or shaved
For the dressing:
- 1/3 cup extra-virgin olive oil plus more for drizzling
- 2 teaspoons Dijon mustard
- 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, 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.