My Spring Harvest Salad With Pasta Recipes

SPRING PASTA SALAD

Spring Pasta Salad image

"The little green peas and salty ricotta salata make a killer combo," says Jeff.

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

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

Steps:

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.

SPRING PASTA SALAD

Spring Pasta Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
4 ounces asparagus, blanched and thinly sliced on the bias
1 box frozen peas, defrosted
One 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata, for garnish

Steps:

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.
For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the 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 and shave some ricotta salata over the top to seal the deal.

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