Orecchiette Pasta Salad

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This vibrant and fresh pasta salad is a celebration of summer! Tender orecchiette pasta is tossed with crisp asparagus, sweet peas, juicy cherry tomatoes, and creamy mozzarella, all brought together with a bright, zesty lemon vinaigrette. It’s an incredibly easy, make-ahead dish that’s perfect for picnics, potlucks, and BBQs.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes (+ cooling) | Servings: 8

Ingredients

For the Lemon Vinaigrette:

  • ⅓ cup extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon white wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon garlic, minced

  • 1 teaspoon lemon zest (plus extra for garnish)

  • ¼ teaspoon dried thyme

  • ¼ teaspoon each of salt and freshly ground black pepper

For the Pasta Salad:

  • 1 lb orecchiette pasta

  • 2 cups frozen peas

  • 6-8 spears fresh asparagus, chopped into 1½-2 inch pieces

  • 1 cup cherry tomatoes, halved

  • 6 oz fresh mozzarella, cubed (or use pearlini)

  • ½ cup red onion, finely diced

  • 2 tablespoons fresh parsley, chopped

    Instructions:

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