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–+ servings
Spring Pasta Salad
Erin Antoniak

Spring Pasta Salad

5 from 7 votes
Ready to meet the salad of the season? Dig into my spring pasta salad with green peas, prosciutto, and fresh parmesan cheese. Mixed with fresh herbs and topped with a zesty lemon dressing, this salad packs a bold, unforgettable flavor. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: pasta salad, Side Dish
Cuisine: American
Calories: 298
Ingredients Method Nutrition

Ingredients
  

Salad
  • 1 lb orecchiette pasta
  • 8 oz 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

Method
 

  1. 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.
  2. 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.
  3. Pour pasta into a large bowl. Add chopped prosciutto, radish, parmesan chunks, and herbs.
  4. In a large glass measuring cup, whisk together all dressing ingredients.
  5. Pour dressing over pasta salad, toss to coat, and top with freshly grated parmesan cheese.

Nutrition

Calories: 298kcalCarbohydrates: 35gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 8mgSodium: 559mgPotassium: 220mgFiber: 3gSugar: 5gVitamin A: 435IUVitamin C: 10mgCalcium: 101mgIron: 1mg

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