On Tap Oil & Vinegar Recipe Detail

Pasta Salad

with Extra Virgin Olive Oil

Ingredients:

Dressing:

• 1/3 cup Extra Virgin Olive Oil, plus more for drizzling
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, grated
• Grated zest from 1 lemon
• Lemon juice from 1 lemon
• Salt & Pepper, to taste

Pasta:

• Kosher salt
• 12 oz bowtie pasta
• 4 oz asparagus
• 10 oz frozen peas, thawed
• 1 yellow bell pepper, chopped
• 1 pint grape tomatoes, cut into halves
• 1 shallot, minced
• 1/2 cup fresh dill, chopped
• Ricotta Salata cheese, for garnish

Directions:

In large pot, boil water with salt and add pasta. Add asparagus 2 minutes before pasta is done. Drain and rinse in cold running water. Toss pasta and asparagus with peas, peppers, tomatoes, shallot and dill. Set aside.

In small bowl, whisk together oil, mustard, honey, garlic, lemon zest, and lemon juice. Season with salt and pepper. Pour dressing over pasta salad, tossing to coat. Let sit a few minutes to soak up flavor. Serve topped with shaved ricotta salata cheese and drizzle of Extra Virgin Olive Oil.