Spring Pasta Salad
I typically make my pasta salad in advance. If you do for this recipe, do not add all the dressing right away. Save some, maybe 1/4 of it, and add right it before serving.
Ingredients
- 1 pound orecchiette pasta
- 1 bunch asparagus cut into 1 inch pieces
- 1 cup frozen peas
- 8-10 slices prosciutto
- 1 cup radish sliced
- 3/4 cup parmesan shaved (plus more for shaving on top)
- 1/4 cup parsley chopped
- 1/4 cup mint chopped
Dressing
- 2 teaspoons lemon zest
- 2 lemons juiced
- 1/2 cup olive oil
- 1 small shallot diced
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat a large pot with water and cook pasta according to package. With 3 minutes left, add asparagus and peas to water. Drain and rinse with cold water.
- Meanwhile, preheat oven to 400 and line baking sheet with parchment paper. Lay prosciutto on sheet and bake for 10-12 minutes. Let cool and then chop into small pieces.
- Pour pasta into a large bowl. Add chopped prosciutto (save a bit to add at the end), radish, parmesan, and herbs.
- In a large glass measuring cup, whisk together all dressing ingredients.
- Pour dressing over pasta salad, toss to coat, and top with extra shaved parmesan cheese and remaining prosciutto.
