Pasta Salad

For Dressing;
  • 1/3 cup MOV Extra Virgin Olive Oil, plus a little more for drizzling
  • 2 tsp dijon mustard
  • 1 tsp Honey
  • 1 grated garlic clove
  • Grated zest from 1 lemon
  • Lemon juice from 1 lemon
For Pasta:
  • Kosher salt
  • 12 oz bowtie pasta
  • 4 ounces asparagus
  • 10 oz frozen peas – thawed
  • 1 chopped yellow bell pepper
  • 1 pint grape tomatoes cut into halves
  • 1 minced shallot
  • ½ cup fresh chopped dill
  • Ricotta salata cheese for garnish
Pasta Salad Picture
Directions:
In a large pot boil water with salt, add pasta.
Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water.
Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside.
In a small bowl whisk together EVOO, 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 so that it soaks up all the flavor. Serve in bowls.
​Shave some ricotta salata cheese and drizzle a little EVOO.
​​Enjoy!