1. Make the Vinaigrette:
Combine all vinaigrette ingredients in a jar with a tight-fitting lid. Shake vigorously until the dressing is well emulsified and creamy. Set aside to let the flavors meld.
2. Cook the Pasta and Vegetables:
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Cook the orecchiette pasta in a large pot of well-salted water according to package directions until al dente.
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While the pasta cooks, bring a separate medium pot of water to a boil. Blanch the frozen peas and asparagus pieces in the boiling water for just 2-3 minutes, until bright green and crisp-tender.
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Immediately drain the vegetables and transfer them to a bowl of ice water. This “shocks” them, stopping the cooking process and locking in their beautiful color. Drain again once cooled.
3. Assemble the Salad:
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Drain the cooked pasta well and transfer it to a large mixing bowl. While the pasta is still hot, pour the prepared lemon vinaigrette over it and toss to coat thoroughly. Allowing the hot pasta to absorb the dressing is the key to a flavorful salad.
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Let the pasta cool to room temperature, stirring occasionally.
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Once the pasta has cooled, add the blanched peas and asparagus, cherry tomatoes, red onion, mozzarella, and fresh parsley. Gently toss everything to combine.
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Taste and adjust seasoning with more salt or pepper if needed. Garnish with an extra sprinkle of lemon zest for a fresh burst of flavor.
5. Serve:
For the best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to fully combine. This salad can be made a day ahead—just wait to add the fresh parsley until just before serving to keep it bright.
Enjoy!
