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Spring Pasta Salad

Recipes by Chef Steph

Chef Steph

Spring Pasta Salad

Get a taste of spring in a bowl!

ingredients

Spring Pasta Salad
  • 12 ounces - bow tie or other short pasta
  • 12 ounces - sugar snap peas, halved
  • 1/2 cup - diagonally sliced asparagus
  • 1/4 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
  • 1/2 teaspoon - freshly ground black pepper
  • 1/2 cup - loosely packed fresh basil leaves, torn
  • 1/4 cup - thinly sliced radishes
  • 1 ounce - pearl mozzarella cheese (about ¼ cup)
Prep time
10 minutes
Cook Time
10  minutes
Serves
8 to 10

Directions

  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.

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