Spring Pasta Salad

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.

Course pasta salad, Side Dish

Cuisine American

Keyword Spring Pasta Salad

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 298kcal

Author Erin Antoniak

Ingredients

Salad

1 lb orecchiette pasta
8 oz asparagus tips
1 cup frozen peas
8-10 slices prosciutto
1 cup sliced radish
¾ cup block parmesan cheese diced into small chunks (and more for grating on top)
¼ cup parsley chopped
¼ cup mint chopped

Dressing

2 teaspoon lemon zest
juice of 2 large lemons
½ cup olive oil
1 small shallot diced
2 tablespoon honey
2 tablespoon dijon mustard
2 cloves garlic minced
2 teaspoon salt
1 teaspoon 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.

Nutrition