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SALAD: Pasta Salad

Main Courses


  • Dressing
  • 1/3 cup plus a little more for drizzling of Nocellara [Nov.2023] (Italy)
  • 2 teaspoons of dijion mustard
  • 1 teaspoon of honey
  • 1 grated garlic clove
  • Grated zest from 1 lemon
  • Lemon juice from 1 lemon
  • Kosher salt
  • 12 ounces bowtie pasta
  • 4 ounces asparagus
  • 10 ounces frozen peas, thawed
  • 1 yellow bell pepper, chopped
  • 1 pint of grape tomatoes, halved
  • 1 shallot, minced
  • ½ cup of fresh chopped dill
  • Ricotta salata cheese for garnish



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


  1. In a small bowl whisk together Extra Virgin Olive Oil (EVOO), mustard, honey, garlic, lemon zest and lemon juice.
  2. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat.
  3. Let the salad sit for a few minutes so that it soaks up all the flavor.
  4. Serve in bowls – shave some ricotta salata cheese and drizzle a little EVOO.