Spring Pasta Salad

6-8 Servings
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Ingredients

Dressing

  • 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 pepper to taste

Pasta

  • 12 ounces Italian Trio pasta, cooked per instructions and shocked under cold water
  • 4 ounces asparagus spears, blanched and thinly sliced on the bias
  • 1 cup frozen peas, thawed
  • 1 12 ounce jar roasted red and yellow peppers, chopped
  • 1 pint grape tomatoes, halved
  • 3 green onions, sliced thin
  • 1/2 cup fresh dill, chopped
  • Shaved Pecorino Romano cheese for garnish (use the 1501 Vegetable Peeler for shaving)

Directions

  1. Whisk the dressing ingredients together in a small bowl and set aside.
  2. In a large bowl, toss the pasta with the asparagus, peas, peppers, tomatoes, onions and dill. Pour the dressing over the salad and toss to coat. Let the salad stand for a bit to combine all the flavors.
  3. To serve, plate and shave some Romano cheese over each serving.

https://www.cutco.com/learn/spring-pasta-salad