Asparagas Pasta Salad With Sundried Tomato Dijon Vinaigrette

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Good ingredients made better is what this recipe will bring to your table. A beautiful summer salad for all your senses.


4 cups dried pasta, penne or rigatoni

2- 2 1/2 cups asparagus or green beans, trimmed, and chopped into 1” pieces

2 small tomatoes, chopped

1/4 cup plus more for garnishing, grated asiago cheese

1/4 cup oil packed sundried tomatoes, chopped

1 tbsp. balsamic vinegar

1 tbsp. red wine vinegar

1/2 tsp SMAK DAB Hot Honey Jalapeno Mustard

1/2 tsp SMAK DAB White Wine Herb Mustard

1 glove garlic, finely grated

1/2 tsp each sea salt and pepper 

1/4 cup extra virgin olive oil

1/4 cup chopped basil, for garnishing  


In a large pot of boiling water, cook pasta according to package instructions. In the last 2 minutes of cooking, add the green beans or asparagus. Cook until the pasta and veg are tender. Drain and rinse under cold water. Set aside.

In a large bowl, whisk together sundried tomatoes, vinegar, mustard, garlic, salt and pepper. Slowly whisk in oil. Add pasta mixture and toss to coat. Fold in ΒΌ cup cheese and tomatoes. Garnish with more cheese and herbs. 

Recipe provided by Smak Dab Mustards.
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