Garden Fresh Pasta Salad

For Dressing
1/3 cup of Melgarejo Picual EVOO or other Unflavored 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. bowtie pasta
4 ounces asparagus
10 oz. frozen peas, thawed
1 chopped yellow bell pepper
1 pint grape tomatoes, cut into halves
1 minced shallot
½ cup of fresh chopped dill
Ricotta salata or feta cheese for garnish

In a large pot, boil water with salt; add the pasta. Two minutes before the pasta is done, add the asparagus and continue cooking the 2 minutes. 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 (or crumbled feta) and drizzle a little EVOO.

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