Looking for an EZPZ meatless meal?? Look no further! This tasty pasta salad is packed full of veggies and topped with an EVOO dressing that’s sure to make your tastebuds happy!
EZPZ Pasta Salad
Course: Salads, Lunch, Dinner, AppetizerDifficulty: EasyServings
5
servingsPrep time
15
minutesCooking time
10
minutesIngredients
- For Dressing
⅓ cup AOOC Extra Virgin Olive Oil of your choice, plus a little extra 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
12 oz bowtie pasta
kosher salt
4 oz asparagus
10 oz of frozen peas, thawed
1 chopped yellow bell pepper
1 pint grape tomatoes, cut into halves
1 minced shallot
½ cup of fresh chopped dill
Ricotta salata cheese for garnish
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. Allow salad to sit for a few minutes so it can absorb all the flavor.
- Serve in bowls- shave some ricotta salata cheese and drizzle a little EVOO.
Notes
- Substitute any of our veggie recommendations for your personal favorites or whatever is in season!
