Herbs de Provence olive oil · Iron Fish Honey vinegar · Potatoes Pastas and Grains · Salads ·Mar 26, 2024

Spring Pasta Salad

Name: Spring Pasta Salad
Ingredients: 1 pound pasta, cooked, shortcut pasta works best; kosher salt and pepper; 1 pound asparagus, woody stems removed and cut into thirds; 1-pint cherry tomatoes, quartered; 4 green onions, thinly sliced; 8 ounces white cheddar or fontina cheese, cubed; ¼ cup chopped fresh herbs, like basil and parsley; ¼ cup Fustini's Iron Fish Honey vinegar; 2 tablespoons honey; 2 tablespoons dijon mustard; 2 garlic cloves, finely minced or pressed; kosher salt and pepper; 1/2 cup Fustini's Herbs de Provence olive oil

Ingredients

1 pound pasta, cooked, shortcut pasta works best
kosher salt and pepper
1 pound asparagus, woody stems removed and cut into thirds
1-pint cherry tomatoes, quartered
4 green onions, thinly sliced
8 ounces white cheddar or fontina cheese, cubed
¼ cup chopped fresh herbs, like basil and parsley

¼ cup Fustini's Iron Fish Honey vinegar
2 tablespoons honey
2 tablespoons dijon mustard
2 garlic cloves, finely minced or pressed
kosher salt and pepper
1/2 cup Fustini's Herbs de Provence olive oil

Directions

Heat the olive oil in a skillet over medium heat. Add the asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened (like as if you would eat it straight from the pan!), then turn off the heat.
In a large bowl, combine the cooked pasta, the asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine. Taste the pasta salad and add another pinch of salt and pepper if you find that it needs it (this will depend on how much you use for the boiling pasta, dressing and asparagus!). Stir in the fresh herbs.
Bring a pot of salted water to a boil and cook the pasta according to the directions.

Spring Pasta Salad