Spring Veggie Pasta Salad

Name: Spring Veggie Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 teaspoon kosher salt, plus more for the water; 1 pound strozzapreti pasta; 10 ounces sugar snap peas, cleaned and halved; 3 tablespoons Dijon mustard; 1 tablespoon honey; 1/3 cup rose wine vinegar; 3/4 cup olive oil; 1/3 cup chopped tarragon; 1 watermelon radish or 1 small bunch of radishes; 1 cup shards Pecorino Toscano or Pecorino Romano cheese

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When you’re ready for spring, this is the pasta to eat. Bright, crisp, and full of flavor, this dish is a great way to showcase early spring vegetables. Serve this on the Easter table or alongside your favorite protein for a sunny meal.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

489

Author:

Giadzy

Ingredients

1 teaspoon kosher salt, plus more for the water
1 pound strozzapreti pasta
10 ounces sugar snap peas, cleaned and halved
3 tablespoons Dijon mustard
1 tablespoon honey

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1/3 cup rose wine vinegar
3/4 cup olive oil

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1/3 cup chopped tarragon
1 watermelon radish or 1 small bunch of radishes
1 cup shards Pecorino Toscano or Pecorino Romano cheese

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Instructions

Bring a large pan of water to a boil. Season generously with salt. Add the pasta to the pan and cook until almost al dente, about 9 minutes. Add the snap peas and cook until the pasta and peas are al dente, another 30 seconds. Drain well and spread on a rimmed baking sheet to cool for 15 minutes to room temperature.
In a large bowl whisk together the Dijon mustard, honey, rose wine vinegar, olive oil, tarragon and salt. To the dressing add the pasta, and snap peas. Thinly slice and quarter the watermelon radish or thinly slice the radishes into rounds. You should have about 2/3 cup. Add to the bowl and toss well to coat everything in the dressing. Top with the pecorino and serve.