Ditalini Pasta Salad with Watermelon, Feta, and Asparagus2016-06-14
Watermelon and asparagus together? What could be more summery? Serve this beautiful pasta salad cold or at room temperature. If watermelon is a tough sell, substitute diced fresh tomatoes—another summer fruit.
Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a large bowl, whisk together the vinegar, mustard,, and honey. Slowly whisk in the oil to make a dressing. Season with salt and pepper.
Fold in the cooled pasta, watermelon, asparagus, and mint. Stir in half of the cheese. Cover and refrigerate until service or serve right away.
Plate 2 1/2 cup portions and top each with another 2 Tbsp feta.
- 4 lb Barilla Ditalini
- 1/2 c sherry vinegar
- 4 tsp Dijon mustard
- 4 tsp honey
- 1 1/2 c extra-virgin olive oil
- Salt and pepper
- 12 c small-dice watermelon
- 4 lb asparagus, cut into 1/2-inch pieces
- 6 c crumbled feta cheese
- 2 c hand-torn fresh mint
Chef Recommended Cuts
- Mini Farfalle
- Mini Wheels
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.