Introduction
This vibrant pasta salad combines fresh vegetables and rich flavors, making it a perfect dish for warm weather gatherings or a light lunch. With peas, asparagus, sun-dried tomatoes, and creamy Havarti cheese, this recipe is not only colorful but also packed with nutrients. The homemade vinaigrette adds a tangy sweetness that brings all the ingredients together beautifully.
Detailed Ingredients with measures
10 ounces frozen peas
1 pound asparagus, trimmed and cut into thirds
1 jar sun-dried tomatoes in oil, chopped
1 cup microgreens
1/4 cup chopped chives
3 tablespoons olive oil (reserved from sun-dried tomato jar)
1 pound small pasta (such as ditalini or farfallini)
1 teaspoon honey
1/3 cup olive oil
8 ounces Havarti cheese, cubed
2 tablespoons white wine vinegar
2 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4-6
Instructions
1. **Cook the Pasta and Asparagus:**
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 2-3 minutes of cooking, add the asparagus to the pot. Once both are cooked, drain and rinse under cold water to stop the cooking process.
2. **Prepare the Vinaigrette:**
In a small bowl, whisk together the white wine vinegar, honey, minced garlic, and the 3 tablespoons of reserved olive oil from the sun-dried tomato jar. Slowly drizzle in the additional 1/3 cup of olive oil while whisking continuously to emulsify the dressing. Season with kosher salt and freshly ground black pepper to taste.
3. **Assemble the Salad:**
In a large mixing bowl, combine the cooked pasta and asparagus, frozen peas (they will thaw in the salad), chopped sun-dried tomatoes, microgreens, chopped chives, and cubed Havarti cheese. Pour the prepared vinaigrette over the salad ingredients. Gently toss to ensure all components are evenly coated with the dressing.
4. **Serve:**
Transfer the salad to a serving dish. Serve immediately, or refrigerate for up to an hour to allow the flavors to meld. Before serving, give the salad a gentle toss and adjust seasoning if necessary.
Detailed Directions and Instructions
Cook the Pasta and Asparagus
– Bring a large pot of salted water to a boil.
– Add the pasta and cook according to package instructions until al dente.
– During the last 2-3 minutes of cooking, add the asparagus to the pot.
– Once both are cooked, drain and rinse under cold water to stop the cooking process.
Prepare the Vinaigrette
– In a small bowl, whisk together the white wine vinegar, honey, minced garlic, and the 3 tablespoons of reserved olive oil from the sun-dried tomato jar.
– Slowly drizzle in the additional 1/3 cup of olive oil while whisking continuously to emulsify the dressing.
– Season with kosher salt and freshly ground black pepper to taste.
Assemble the Salad
– In a large mixing bowl, combine the cooked pasta and asparagus, frozen peas (they will thaw in the salad), chopped sun-dried tomatoes, microgreens, chopped chives, and cubed Havarti cheese.
– Pour the prepared vinaigrette over the salad ingredients.
– Gently toss to ensure all components are evenly coated with the dressing.
Serve
– Transfer the salad to a serving dish.
– Serve immediately, or refrigerate for up to an hour to allow the flavors to meld.
– Before serving, give the salad a gentle toss and adjust seasoning if necessary.
Notes
Ingredient Temperature
– Ensure the frozen peas are added directly from the freezer; they will naturally thaw in the salad.
Vegetable Freshness
– For optimal flavor and freshness, use high-quality sun-dried tomatoes packed in oil.
Cheese Variations
– If unavailable, other soft cheeses like mozzarella or feta can be substituted for Havarti.
Flavor Enhancements
– Consider adding a sprinkle of red pepper flakes for a spicy kick or additional herbs such as basil or parsley for extra flavor.
Cook techniques
Boiling Pasta and Asparagus
To ensure the pasta and asparagus are cooked perfectly, bring a large pot of salted water to a rolling boil before adding the pasta. Cook the pasta according to package instructions until al dente. Add asparagus during the last 2-3 minutes of cooking to ensure it remains crisp.
Rinsing Pasta
After draining the cooked pasta and asparagus, rinse them under cold water. This stops further cooking and helps maintain the pasta’s texture.
Preparing Vinaigrette
For a well-emulsified vinaigrette, whisk together vinegar, honey, minced garlic, and reserved olive oil from sun-dried tomatoes. Slowly drizzle in additional olive oil while whisking continuously to achieve a smooth consistency.
Tossing Salad Components
When combining the salad ingredients, gently toss to ensure everything is evenly coated with the vinaigrette. This helps distribute flavors throughout the salad.
Chilling the Salad
Refrigerating the salad for up to an hour before serving allows the flavors to meld, enhancing the overall taste. Give it a gentle toss before serving to refresh the ingredients.
FAQ
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas. Just blanch them briefly in boiling water to maintain their bright color and crisp texture.
What other cheeses can I use in this salad?
You can substitute Havarti with other cheeses like feta, mozzarella, or goat cheese, depending on your taste preference.
Can I add other vegetables to the salad?
Absolutely! Feel free to add other vegetables such as bell peppers, cherry tomatoes, or cucumbers for added flavor and texture.
How long will the salad last in the refrigerator?
The salad can be stored in the refrigerator for up to 2 days. However, it’s best enjoyed fresh for optimal flavor and texture.
Is it possible to make the vinaigrette in advance?
Yes, you can prepare the vinaigrette in advance. Just store it in a sealed container in the refrigerator and give it a good shake before using.
Conclusion
This vibrant pasta salad combines the freshness of vegetables with the creamy texture of Havarti cheese, making it a delightful and nutritious dish. The sun-dried tomatoes add a burst of flavor, while the vinaigrette ties everything together beautifully. It is perfect as a light lunch, side dish, or even a main course on a warm day.
Vegetable Quinoa Salad
Swap the pasta for cooked quinoa and add diced cucumber and bell peppers for a protein-packed salad.
Pasta Primavera
Incorporate a wider variety of seasonal vegetables, such as zucchini and bell peppers, alongside the asparagus and peas for extra crunch and flavor.
Cheesy Asparagus Risotto
Utilize the asparagus and Havarti cheese in a creamy risotto, stirring in peas for added sweetness.
Mediterranean Chickpea Salad
Replace the pasta with chickpeas and include feta cheese, olives, and a lemon vinaigrette for a Mediterranean twist.
Sun-Dried Tomato Pesto Pasta
Blend sun-dried tomatoes, garlic, and olive oil to create a pesto and toss it with your choice of pasta and fresh spinach.
Pea and Asparagus Soup
Blend cooked peas and asparagus with vegetable broth and cream for a smooth, flavorful soup garnished with microgreens.
Grilled Vegetable and Cheese Sandwich
Use the asparagus and Havarti cheese in a grilled cheese sandwich, adding sun-dried tomatoes for an extra flavor kick.
