Pasta Chopped Salad with Sun Dried Tomato Vinaigrette
Yield: 6to 8
Prep Time: 30 minutesmins
Cook Time: 15 minutesmins
Total Time: 45 minutesmins
This pasta chopped salad is the perfect spring dish! Tender asparagus, havarti cheese, microgreens and herbs all tossed in a sun dried tomato vinaigrette. So easy and delicious!
Bring a pot of salted water to a boil for the pasta and cook according to the directions.
When the pasta has 3 to 4 minutes left, add the asparagus pieces to the water and cook them as the pasta finishes. Drain the pasta and the asparagus together.
Meanwhile, when the water is boiling, stick the frozen peas in the microwave and cook according to the directions. Drain the bag and place the peas in a bowl.
Chop the sun dried tomatoes, setting aside ¼ for the dressing. Do not discard the oil! We’re going to use it for the dressing too.
To assemble everything, place the pasta and asparagus in a large bowl. Add in the peas, chopped tomatoes, havarti cheese and microgreens. Add a few pinches of salt and pepper. Add the chives.
Drizzle the dressing over and toss well. Add more dressing as you serve!
sun dried tomato vinaigrette
In a bowl or measuring cup, whisk together the oil from the jar, the vinegar, garlic, honey, tomatoes and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. Drizzle the dressing on the salad.
Course: Side Dish
Cuisine: American
Author: How Sweet Eats
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