Ingredients
Dressing:
1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
Pasta:
12 ounces pasta, cooked to package instructions and shocked under cold water
1 cup peas
1 cup green, red or yellow peppers, chopped
2 grape tomatoes, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup red onion, chopped
Directions
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.
When ready to serve, bowl it up!
source
