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!
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
- 3 tablespoons olive oil from jar of sun dried tomatoes
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon honey
- ¼ cup chopped sun dried tomatoes
- kosher salt and pepper
- ⅓ cup olive oil
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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