Go Back
Easter Pasta Salad

Easter Pasta Salad Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (farfalle, rotini, or orecchiette)
  • 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 4 radishes, thinly sliced
  • 4 hard-boiled eggs, peeled and quartered
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 small shallot, minced
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh chives
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Cook pasta in salted boiling water until al dente, 10 to 12 minutes. Drain, rinse with cold water, and let cool.
  2. Blanch asparagus in boiling water for 2 minutes, then shock in ice water. Drain and pat dry.
  3. Whisk together olive oil, lemon juice, mustard, shallot, dill, chives, salt, and pepper until creamy.
  4. Toss cooled pasta, asparagus, peas, and radishes with three-quarters of the dressing. Let sit 5 minutes, then add more dressing if needed.
  5. Transfer to a platter, arrange quartered eggs on top, garnish with extra chives and pepper, and serve.

Notes

If the salad seems dry after chilling, add a quick squeeze of lemon and a drizzle of olive oil to refresh it. The dressing can be made up to 24 hours ahead and kept in a jar in the fridge; shake well before using.