Pasta Salad

This vibrant Pasta Salad combines tender bowtie pasta, crisp asparagus, sweet peas, and juicy tomatoes, all tossed in a tangy lemon and Dijon dressing. Topped with ricotta salata cheese and fresh dill, it’s a refreshing and flavorful dish perfect for any summer meal.

Ingredients

For Dressing:

• 1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 grated garlic clove
• Grated zest from 1 lemon
• Juice from 1 lemon

For Pasta:

• Kosher salt
• 12 oz bowtie pasta
• 4 oz asparagus, trimmed and cut into bite-sized pieces
• 10 oz frozen peas, thawed
• 1 yellow bell pepper, chopped
• 1 pint grape tomatoes, halved
• 1 shallot, minced
• 1/2 cup fresh dill, chopped
• Ricotta salata cheese, for garnish

Instructions

1. Cook the Pasta:
   • In a large pot of boiling salted water, cook the pasta according to package instructions.
   • Add the asparagus to the pot 2 minutes before the pasta is done cooking.
   • Drain the pasta and asparagus and rinse under cold running water to stop the cooking process. Set aside.
2. Prepare the Dressing:
   • In a small bowl, whisk together the EVOO, Dijon mustard, honey, grated garlic, lemon zest, and lemon juice.
   • Season with salt and pepper to taste.
3. Assemble the Salad:
   • In a large bowl, toss the cooked pasta and asparagus with the peas, bell pepper, tomatoes, shallot, and dill.
   • Pour the dressing over the pasta salad and toss to coat well.
   • Let the salad sit for a few minutes to allow the flavors to meld.
4. Serve:
   • Serve the pasta salad in bowls, garnish with shavings of ricotta salata cheese, and drizzle with a little more EVOO if desired.