Spring Pasta Salad with Spicy Breadcrumbs

Yields 4-6 servings

Nothing better than pasta salad on a warm day! As Spring produce comes into season and the sun starts shining more often, we find ourselves craving fresher flavors. This pasta salad combines crisp and crunchy celery with lightly blanched peas and asparagus, plus tons of fresh herbs and lemon zest. It’s topped off with a hefty serving of creamy burrata and spicy toasted breadcrumbs. Delicious! 

---

Assembly

Step 1
Cook pasta in a large pot. Drain, rinse, and set aside.

Step 2
In the same pot, refill it with heavily salted water and bring to a boil. Blanch peas, asparagus heads, and sliced asparagus. Transfer to ice bath then onto a tea towel to dry.

Step 3
Combine cooked pasta, peas, and asparagus with remaining salad ingredients, saving the burrata for the end. Set aside.

Step 4
Spicy breadcrumb topping: Heat butter and olive oil in a small pan over medium-low heat. Add capers and cook until crispy. Add panko, chili paste, garlic, salt, and pepper. Continue to toast until golden brown.

Step 5
Right before serving, top pasta salad with burrata and spicy breadcrumbs.

Ingredients

8 oz Dry short pasta of your choice 

¾ cup Peas

1.5 cups Asparagus, tops separated, stalks thinly sliced on a bias

1 cup Celery, thinly sliced

½ cup Red onion, thinly sliced

¼ cup Castelvetrano olives, chopped

2.5 tbsp Mint, chopped

2.5 tbsp Dill, chopped

Zest of 1 lemon

¼-½ cup Honey Yuzu Dressing

Burrata

Spicy Breadcrumb Topping:

1.5 tbsp Butter

1 tbsp Olive oil

2 tbsp Capers

½ cup Panko breadcrumbs

1.5 tsp Calabrian chili paste

1 clove Garlic, grated

Salt and black pepper, to taste

---