The Spicy Olive’s Pasta Salad
This pasta salad will be a delicious addition to your summer cookouts! The recipe calls for The Spicy Olive’s extra virgin and lemon juice for the dressing, but any of our flavored olive oils and balsamic vinegars would work as well. Some suggested combos are: Tuscan Herb olive oil with Sicilian Lemon balsamic, Lemon olive oil with Neapolitan Herb balsamic or Garlic olive oil with Oregano white balsamic. Let your imagination and taste buds run wild with different delicious combos!
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
For the dressing
- 1/3 cup The Spicy Olive's extra virgin olive oil
- 2 teaspoons The Spicy Olive's Roasted Garlic and Champagne mustard
- 1 teaspoon Honey
- 1 clove Garlic grated
- 1 lemon zested
- juice from lemon that was zested
For the pasta salad
- 12 ounces Farfelle pasta
- 4 ounces Asparagus
- 10 ounces frozen peas thawed
- 1 yellow bell pepper chopped
- 1 pint grape tomatoes halved
- 1 Shallot minced
- 1/2 cup fresh dill chopped
Ingredients
For the dressing
For the pasta salad
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Rate this recipe!
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Instructions
- In a large pot boil water with salt, add pasta and cook according to package instructions. Add asparagus 2 minutes before pasta is done. Drain pasta and asparagus and rinse 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 The Spicy Olive's Extra virgin olive oil, 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 is soaks up all the flavor. Serve in bowls-shave some ricotta salata cheese or some parmesan cheese and drizzle with a little EVOO (extra virgin olive oil).
