Asparagus & Pasta Salad

For Dressing
1/3 cup of Mild to Medium Intensity Extra Virgin Olive Oil, plus a little more for drizzling
2 teaspoons of Dijon mustard
1 teaspoon of honey
1 grated garlic clove
Grated zest from 1 lemon
Lemon juice from 1 lemon

For Pasta
Kosher salt
12 oz of bowtie pasta
4 ounces of asparagus
10 oz of frozen peas – thawed
1 chopped yellow bell pepper
1 pint of grape tomatoes cut into halves
1 minced shallot
½ cup of fresh chopped dill
Ricotta salata cheese for garnish

Boil water in a large pot, when it starts to boil, add salt like you're an Italian nonna, then add pasta.

Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water.

Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside.

In a small bowl whisk together EVOO, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper.

Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes so that it soaks up all the flavor.

Serve in bowls – shave some ricotta salata cheese and drizzle a little more EVOO.
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shipping notes

Please be aware that we do not ship outside of Ontario, Canada. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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