Indulge in our vibrant Pasta Salad, a delightful mix of bow-tie pasta, crisp asparagus, sweet peas, and fresh vegetables tossed in a zesty homemade dressing. This dressing blends your choice of Extra Virgin Olive Oil (EVOO) with dijon mustard, honey, and fresh lemon, enhancing the fresh flavours. Topped with shaved Ricotta Salata cheese and a drizzle of EVOO, this salad is not only refreshing but also a visually appealing dish perfect for any occasion.

Ingredients:

For Dressing

• 1/3 cup of Robust Extra Virgin Olive Oil, plus a little more for drizzling
• 2 teaspoons of Dijon mustard
• 1 teaspoon of honey
• 1 grated garlic clove
• Grated zest from 1 lemon
• Lemon juice from 1 lemon

For Pasta

• Kosher salt
• 12 oz of bow-tie pasta
• 4 ounces of asparagus
• 10 oz of peas
  
• 1 chopped yellow bell pepper
• 1 pint of grape tomatoes cut into halves
• 1 minced shallot
• ½ cup of fresh chopped dill
• Ricotta salata cheese for garnish

Directions:

In a large pot boil water with salt, add pasta. Add asparagus 2 minutes before pasta is done.

Drain the pasta and asparagus in cold running water. Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside.

In a small bowl whisk together EVOO, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat.

Let the salad sit for a few minutes so that it soaks up all the flavor. Serve in bowls – shave some ricotta salata cheese and drizzle a little EVOO.