Spring salad with pasta and tomatoes

Ingredients:

For the pasta:

• 340 gr. cavatappi pasta
• 110 gr. asparagus, trim off the tough ends and slice thinly at an angle
• 285 g frozen peas, defrosted
• 1 can (340 g) roasted yellow pepper, chopped
• 550 ml grape tomatoes, halved
• 1 shallot, chopped
• 1/2 cup fresh dill, chopped
• Ricotta salad cheese (Ricotta salata), for serving

For filling:

• 1/3 cup olive oil, plus more for drizzling
• 2 teaspoons mustard
• 1 teaspoon of honey
• 1 clove of garlic, grated
• Grated zest and juice of 1 lemon

Preparation:

1. Prepare the pastaBring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Add the asparagus slices 2 minutes before the end of cooking.
   
   Drain the pasta and asparagus, and rinse under cold running water to stop the cooking process. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallots, and dill.
2. Prepare the dressingIn a small bowl, whisk together the olive oil, mustard, honey, garlic, lemon zest, and juice. Season with salt and pepper.
   
   Pour the dressing over the pasta salad and toss. Let the salad sit for a while to absorb the dressing.
   
   To serve, divide into bowls. Grate a little ricotta over each serving, drizzle with olive oil, and season with pepper.