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Spring Pasta Salad

I don't know about anyone else, but I have major cabin fever and am ready for spring! This recipe for Spring Pasta Salad is a delicious light recipe that gives me hope that spring will be here soon. Enjoy!

Spring Pasta Salad

Makes 6 to 8 servings


• â..." cup extra virgin olive oil

• 2 teas. Dijon mustard

• 1 teas. honey

• 1 garlic clove, grated

• 1 lemon, zested and juiced

• salt and pepper to taste

Pasta salad

• 12 oz. spiral pasta, cooked and drained

• 4 oz. asparagus, blanched and sliced thin

• 1 small box frozen peas, thawed

• 12 oz. yellow bell peppers, chopped

• 1 pint grape tomatoes, halved

• 1 shallot, minced

• ½ c. fresh dill, chopped

For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.

For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.