Spring Pasta Salad with Honey Mustard Dressing
This refreshing pasta salad combines tender pasta, crisp asparagus, and a tangy honey mustard dressing for a delightful spring dish.
Equipment
- pot
- skillet
- large bowl
- whisk
Ingredients
- 1 pound pasta cooked
- Kosher salt and pepper
- 1 pound asparagus woody stems removed and cut into thirds
- 1 pint cherry tomatoes quartered
- 4 green onions thinly sliced
- 8 ounces white cheddar or fontina cheese cubed
- ¼ cup chopped fresh herbs basil and parsley recommended
Honey Mustard Dressing
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 cloves garlic finely minced or pressed
- Kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
- Boil salted water and cook the pasta according to package instructions.
- Warm olive oil in a skillet, add asparagus with salt and pepper, and cook until bright green.
- In a large bowl, combine pasta, asparagus, tomatoes, green onions, and cheese, then add dressing and mix well.
- Serve immediately or refrigerate until serving, adding fresh herbs just before serving.
Honey Mustard Dressing Instructions
- Whisk together vinegar, honey, mustard, garlic, and salt and pepper, then gradually add olive oil until emulsified.
Notes
The pasta salad can be stored in the refrigerator for 2 to 3 days. For optimal freshness, add herbs right before serving if prepared in advance.