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Pasta Chopped Salad with Sun Dried Tomato Vinaigrette

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!
4.67 from 3 votes
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Ingredients

  • 1 pound tiny cut pasta, like ditalini or farfallini
  • 10 ounce bag frozen peas
  • 1 pound asparagus, cut into thirds and woody ends removed
  • 1 jar sun dried tomatoes, chopped
  • 8 ounces havarti cheese, cut into cubes
  • 1 cup microgreens, spicy, if you can find them
  • ¼ cup chopped chives

sun dried tomato vinaigrette

Instructions 

  • 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.
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