Spring Pasta Salad wallacegardencenter

Spring Pasta Salad

Get a taste of spring in a bowl!

  • 12 ounces bow tie or other short pasta
  • 12 ounces sugar snap peas, halved
  • 1/2 cup diagonally sliced asparagus
  • ¼ cup plus 1 Tbsp. olive oil, divided
  • 2 teaspoons finely chopped shallot (from 1 shallot)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
  • 1 teaspoon kosher salt, plus more for water
  • ½ teaspoon freshly ground black pepper
  • ½ cup loosely packed fresh basil leaves, torn
  • ¼ cup thinly sliced radishes
  • 1 ounce pearl mozzarella cheese (about ¼ cup)
  1. Bring a large saucepan of generously salted water to a boil over high. Add pasta and cook, stirring occasionally, for 9 minutes.
  2. Add snap peas and cook, undisturbed, until pasta is al dente and peas are crisp-tender, about 2 minutes.
  3. Drain; return pasta and peas to pan.
  4. Add 1 tablespoon of oil to pasta mixture and toss to coat. Let cool for 5 minutes.
  5. Meanwhile, whisk shallot, mustard, honey, lemon zest and juice, salt, and pepper in a large bowl. Whisk in remaining ¼ cup oil until mixture is smooth.
  6. Transfer pasta and peas to shallot dressing and toss to combine.
  7. Stir in basil and radishes and top with cheese.
Back to blog