Asparagus Pasta with Honey Mustard (Printable Version)
# What You’ll Need:
→ Pasta Salad
01 -
1 pound pasta, cooked
02 -
kosher salt and pepper, to taste
03 -
1 pound asparagus, woody stems removed and cut into thirds
04 -
1 pint cherry tomatoes, quartered
05 -
4 green onions, thinly sliced
06 -
8 ounces white cheddar or fontina cheese, cubed
07 -
¼ cup chopped fresh herbs (basil and parsley)
→ Honey Mustard Dressing
08 -
¼ cup apple cider vinegar
09 -
2 tablespoons honey
10 -
2 tablespoons dijon mustard
11 -
2 garlic cloves, finely minced or pressed
12 -
kosher salt and pepper, to taste
13 -
½ cup extra virgin olive oil
# Steps to Follow:
01 -
Bring a pot of salted water to a boil and cook the pasta according to package instructions.
02 -
Heat 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 and slightly softened, then turn off the heat.
03 -
In a large bowl, combine the cooked pasta, asparagus, tomatoes, green onions, and cheddar cheese. Pour in the dressing and toss well to combine. Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh herbs.
04 -
Store salad in the fridge until serving or serve immediately. If storing, note it will last in the fridge for 2-3 days. If making ahead, add fresh herbs just before serving.
05 -
Whisk together vinegar, honey, mustard, garlic, and a pinch of both salt and pepper. Gradually stream in olive oil while whisking until emulsified. Dressing can be made ahead and stored in the fridge for 1-2 days.
# Additional Notes:
01 -
This salad can be prepared in advance, but fresh herbs are best added just before serving for optimal flavor.