Food Recipes Spring Pasta Salad 5.0 (1) This flavorful and quick pasta recipe features the best of spring’s bounty. Peppery radishes and crisp sugar snap peas nestle up to casarecce, a twisted type of pasta that allows the delicious sauce to cling to its folds. (If you can’t find it, another short, textured shape such as penne or gemelli will work well.) A honey-mustard vinaigrette—spiked with shallot and lemon zest, thank you very much—coats each bite, while a shower of mint and salty ricotta salata at the end adds a bit of decadence. Serve with rosé or white wine and enjoy the quick prep time and minimal dish clean up. By Robby Melvin Robby Melvin Robby Melvin is professional chef and Test Kitchen director for Southern Living Magazine. Highlights: * Honed his skills as a chef under Frank Sitt and Chris Hastings * Former chef de cuisine at Hot and Hot Fish Club * Work has been featured in Food & Wine, Real Simple, Coastal Living, and more Real Simple's Editorial Guidelines Published on June 11, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 12 ounces casarecce or other short pasta 12 ounces sugar snap peas, halved ¼ cup plus 1 Tbsp. olive oil, divided 2 teaspoons finely chopped shallot (from 1 shallot) 2 teaspoons Dijon mustard 2 teaspoons honey 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons) 1 teaspoon kosher salt, plus more for water ½ teaspoon freshly ground black pepper ½ cup loosely packed fresh mint leaves, torn ¼ cup thinly sliced radishes 1 ounce ricotta salata cheese, grated (about ¼ cup) Directions Bring a large saucepan of generously salted water to a boil over high. Add pasta and cook, stirring occasionally, for 9 minutes. Add snap peas and cook, undisturbed, until pasta is al dente and peas are crisp-tender, about 2 minutes. Drain; return pasta and peas to the pan. Add 1 tablespoon oil to the pasta mixture and toss to coat. Let cool for 5 minutes. Meanwhile, whisk shallot, mustard, honey, lemon zest and juice, salt, and pepper in a large bowl. Whisk in remaining ¼ cup oil until mixture is smooth. Transfer pasta and peas to shallot dressing and toss to combine. Stir in mint and radishes and top with cheese. Print Nutrition Facts (per serving) 546 Calories 21g Fat 75g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 546 % Daily Value * Total Fat 21g 27% Cholesterol 8mg 3% Sodium 666mg 29% Total Carbohydrate 75g 27% Total Sugars 9g Protein 15g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.