Ingredients
Salad
- 1lb orecchiette pasta
- 8oz asparagus tips
- 1 cup frozen peas
- 8-10 slices prosciutto
- 1 cup sliced radish
- 3/4 cup block parmesan cheese, diced into small chunks (and more for grating on top)
- 1/4 cup parsley, chopped
- 1/4 cup mint, chopped
Dressing
- 2 tsp lemon zest
- juice of 2 large lemons
- 1/2 cup olive oil
- 1 small shallot, diced
- 2 tbsp honey
- 2 tbsp dijon mustard
- 2 cloves garlic, minced
- 2 tsp salt
- 1 tsp 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.
- 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, radish, parmesan chunks, and herbs.
- In a large glass measuring cup, whisk together all dressing ingredients.
- Pour dressing over pasta salad, toss to coat, and top with freshly grated parmesan cheese.
Category: side dish, pasta salad
Method: stove top
Cuisine: American
