Spring Summer Salad

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