Orecchiette Pasta Salad

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Delicious pasta salad made with small orecchiette pasta, fresh asparagus, and peas.

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 315kcal

Make the vinaigrette by placing all ingredients (save a bit of the zest to garnish the finished pasta salad) into a glass jar. Place a lid on the jar and shake vigorously until well combined. Set aside.
⅓ cup olive oil, 1 tablespoon white wine vinegar, 2 tablespoons lemon juice, 1 lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon garlic, ¼ teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon pepper

Cook pasta according to package directions.
1 pound orecchiette pasta
While the pasta is cooking, bring another pot of water to a boil and blanch the asparagus and frozen peas in boiling salted water for 2-3 minutes.
2 cups frozen peas, 6-8 spears fresh asparagus
Drain the veggies and then add them to a bowl filled with ice water. This will stop the cooking process and will keep the bright green color.
Once the pasta is cooked al dente, drain the pasta well. Place hot pasta in a large bowl.
Pour prepared vinaigrette over hot pasta. Stir to coat. Allow pasta to cool before adding remaining ingredients.
Add asparagus, peas, tomatoes, onion, mozzarella, and parsley. Stir to combine.
½ cup red onion, 1 cup cherry tomatoes, 6 ounces fresh mozzarella, 2 tablespoons fresh parsley
Top with lemon zest for a garnish. (Optional)
Serve right away or cover and refrigerate.

Cook pasta to al dente – The firm texture holds up better when tossed with dressing and stored in the fridge. Taste a piece of the pasta to determine when it's cooked perfectly.

Salt your pasta water – It’s the only chance to season the pasta itself and helps boost the overall flavor.

Use good-quality olive oil and fresh lemon juice – Simple ingredients shine in this salad, so freshness is key.

Taste and adjust before serving – A quick toss and a final seasoning check right before serving helps balance all the flavors. If the pasta has become too dry (it will continue to absorb the dressing), drizzle with a bit of olive oil and a squeeze of lemon juice, then stir again.