Fresh Spring Pasta Salad with Prosciutto & Honey-Lemon Dressing
This light and flavorful spring pasta salad is packed with tender asparagus, sweet peas, crispy prosciutto, and shaved Parmesan, all tossed in a zesty honey-lemon dressing. Perfect for a refreshing side dish or a light meal!
Ingredients
- 2 cups asparagus trimmed and cut into 1-inch pieces
- 2 cups bow tie pasta
- 8-12 slices prosciutto crisped or torn into bite-sized pieces
- 6 cups spring mix
- 1 cup peas thawed if frozen
- 1 cup shaved Parmesan
Honey Lemon Dressing:
- ½ cup olive oil
- 2 tablespoon lemon juice
- 2 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 2 teaspoon white wine vinegar
- Salt & pepper to taste
Instructions
- Blanch the Asparagus: Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and tender-crisp. Transfer immediately to an ice bath to stop cooking.
- Cook the Pasta: In the same pot, cook bow tie pasta until al dente, following package instructions. Drain and let cool.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, white wine vinegar, salt, and pepper. Refrigerate until ready to use.
- Assemble the Salad: In a large bowl, combine spring mix, pasta, asparagus, peas, and shaved Parmesan. Drizzle with dressing and toss to coat.
- Add Prosciutto & Serve: Top with crispy or torn prosciutto pieces. Garnish with extra Parmesan or fresh herbs if desired. Serve chilled or at room temperature.
Notes
- Storage: Store the salad and dressing separately in air-tight containers in the fridge for up to 3 days. Toss together just before serving for the best texture.
- To Make Gluten-Free: Swap the bow tie pasta for your favorite gluten-free variety.
Nutrition
Calories: 380kcalCarbohydrates: 38gProtein: 13gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 4gSugar: 6g
Tried this recipe?Let me know how it was!