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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The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

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