RECIPE: Spring Pasta Salad

Spring Pasta Salad
Makes 6 servings



¾ cup extra-virgin olive oil

¼ cup white balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

Kosher salt

Coarse-ground black pepper



1 cup grape tomatoes, halved

½ jar artichoke hearts, drained and cut into chunks

Kosher salt

Coarse-ground black pepper

8 ounces fresh asparagus, cut diagonally into 2-inch pieces

1 (12-ounce) box bowtie pasta

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh basil

1 large carrot, peeled

1 medium zucchini

1 cup frozen peas, defrosted under running hot water

3 cups arugula, loosely packed

2 tablespoons chopped Italian parsley

Shaved Roman cheese, for garnish


To make the vinaigrette, whisk the olive oil, vinegar, Dijon, and sugar in a medium bowl until combined. Season to taste with salt and pepper. Set aside until ready to use.


Place the tomatoes and artichoke hearts in a medium bowl and season to taste with salt and pepper. Toss with 2 tablespoons olive oil and basil. Allow the vegetables to sit for 15 minutes.


Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 minutes. Use a slotted spoon and transfer the asparagus to a bowl of salted ice water to shock. Add the pasta to the same water and cook according to package instructions. Drain and rinse under running cold water. Drain thoroughly and transfer to a large bowl.


Using a vegetable peeler, peel one long strip of the outside skin of the zucchini and discard. Peel long strips of carrot and zucchini directly into the bowl with the pasta. Be sure to turn the zucchini once you get close to the middle to avoid peeling seeds into the salad, discarding that first outside layer of peel.

Add the peas, arugula, tomatoes, artichokes, and parsley to the bowl with the pasta. Wisk the vinaigrette and pour half onto the salad. Gently toss to coat and season to taste with salt and pepper. Add more dressing, if desired. Garnish the salad with Romano cheese shavings and serve.

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