INGREDIENTS
1/3 cup
extra-virgin olive oil
2 tsp
Dijon mustard
1 tsp
honey
1 clove
garlic, grated
1
lemon, zested and juiced
Salt and freshly cracked black pepper
12 oz
cavatappi pasta, cooked to package instructions and shocked under cold water
4 oz
asparagus, blanched and thinly sliced on the bias
1
box frozen peas, defrosted
1
jar roasted yellow peppers, chopped
1 pint
grape tomatoes, halved
1
shallot, minced
1/2 cup
fresh dill, chopped
Ricotta salata, for garnish