Spring Summer Salad Posted on 04-05-2018 by KJ in CFM Ingredients Dressing: 1/3 cup extra-virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon honey 1 clove garlic, grated 1 lemon, zested and juiced Salt and freshly cracked black pepper Pasta: 12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water 4 ounces asparagus, blanched and thinly sliced on the bias 1 box frozen peas, defrosted One 12-ounce jar roasted yellow peppers, chopped 1 pint grape tomatoes, halved 1 shallot, minced 1/2 cup fresh dill, chopped Ricotta salata, for garnish