Spring Pasta Salad

Spring Pasta Salad requires around 35 minutes from start to finish. This salad has 206 calories, 6g of protein, and 10g of fat per serving. This recipe serves 8. For $1.79 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. It is brought to you by Foodnetwork. Spring will be even more special with this recipe. Head to the store and pick up honey, Salt & Pepper, olive oil, and a few other things to make it today. With a spoonacular score of 70%, this dish is solid. If you like this recipe, you might also like recipes such as Spring Pasta Salad, Spring Pasta Salad, and Spring Greek Pasta Salad.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 ounces asparagus, blanched and thinly sliced on the bias

12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water

2 teaspoons Dijon mustard

1/2 cup fresh dill, chopped

1 clove garlic, grated

1 pint grape tomatoes, halved

1 teaspoon honey

1 lemon, zested and juiced

1/3 cup extra-virgin olive oil

1 box frozen peas, defrosted

Ricotta salata, for garnish

1 12-ounce jar roasted yellow peppers, chopped

Salt and freshly cracked black pepper

1 shallot, minced

Equipment:

whisk

bowl

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.

2. 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.

3. For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill.

4. Pour the dressing over the salad, tossing to coat.

5. Let the salad hang out for a bit to soak up all of the flavor.

6. When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.


Nutrition Information:

Quickview
206k Calories
5g Protein
10g Total Fat
24g Carbs
21% Health Score
Limit These
Calories
206k
10%

Fat
10g
15%

  Saturated Fat
1g
9%

Carbohydrates
24g
8%

  Sugar
5g
6%

Cholesterol
0.51mg
0%

Sodium
798mg
35%

Get Enough Of These
Protein
5g
12%

Vitamin C
46mg
57%

Vitamin A
1326IU
27%

Manganese
0.5mg
25%

Vitamin K
24µg
24%

Selenium
12µg
19%

Fiber
4g
18%

Folate
54µg
14%

Vitamin E
1mg
12%

Iron
2mg
12%

Vitamin B6
0.24mg
12%

Copper
0.23mg
12%

Vitamin B1
0.17mg
11%

Potassium
374mg
11%

Phosphorus
100mg
10%

Magnesium
35mg
9%

Vitamin B3
1mg
9%

Vitamin B2
0.11mg
7%

Zinc
0.98mg
7%

Calcium
50mg
5%

Vitamin B5
0.22mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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