This pasta chopped salad is a fresh spring favorite: tender asparagus, creamy Havarti, microgreens and herbs tossed in a bright sun‑dried tomato vinaigrette. Simple to make and full of flavor.
Make it now and enjoy it for the next few weeks.
This chopped pasta salad highlights spring produce and small pasta shapes for a fun, forkable bite. The salad balances crisp vegetables, creamy cheese and a tangy vinaigrette made with sun‑dried tomato oil for real depth of flavor.
The tiny pasta—ditalini or another small cut—lets every forkful include a little bit of everything. Asparagus is added to the pasta water near the end of cooking so it finishes crisp‑tender, then everything is combined while still bright and fresh.
I love chopped salads because each bite is uniform and balanced—there’s crunch, creamy cheese and fresh herbs in every mouthful. For this version I kept the pieces small and added tiny pasta to make a playful, satisfying side or light lunch.
Havarti is my go‑to cheese here for its creaminess and mild tang. Complementing ingredients include frozen peas, asparagus, chopped chives, sun‑dried tomatoes and a handful of microgreens for a peppery lift if you can find them.
A small hack I love for dressings: use the oil from jarred sun‑dried tomatoes. It’s infused with flavor and adds richness to the vinaigrette. Chop some of the tomatoes into the dressing for texture and extra tomato punch, and whisk in additional olive oil until emulsified.
You can blend the dressing if you prefer a smoother, creamier sauce, but a classic whisked vinaigrette keeps it light and bright—perfect for spring vegetables and delicate microgreens.
Pasta Chopped Salad with Sun Dried Tomato Vinaigrette
Pasta Chopped Salad with Sun Dried Tomato Vinaigrette
Ingredients
- 1 pound tiny cut pasta, like ditalini or farfallini
- 10 ounce bag frozen peas
- 1 pound asparagus, trimmed and cut into thirds
- 1 jar sun‑dried tomatoes, chopped
- 8 ounces Havarti, cut into cubes
- 1 cup microgreens (spicy variety if available)
- 1/4 cup chopped chives
Sun Dried Tomato Vinaigrette
- 3 tablespoons oil from the jar of sun‑dried tomatoes
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1/4 cup chopped sun‑dried tomatoes
- Kosher salt and black pepper, to taste
- 1/3 cup olive oil, plus more if needed
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- When the pasta has 3–4 minutes remaining, add the asparagus pieces to the boiling water to cook until crisp‑tender. Drain pasta and asparagus together.
- While the pasta cooks, microwave or cook the frozen peas according to package instructions; drain and transfer to a bowl.
- Chop the sun‑dried tomatoes, reserving about 1/4 cup for the dressing. Do not discard the oil from the jar.
- In a large bowl combine the drained pasta and asparagus with the peas, chopped tomatoes, Havarti cubes, microgreens, chives, and a few pinches of salt and pepper.
- Drizzle the vinaigrette over the salad and toss to combine. Add additional dressing as needed when serving.
Sun Dried Tomato Vinaigrette
- In a bowl or measuring cup whisk together the oil from the sun‑dried tomato jar, white wine vinegar, minced garlic, honey, the reserved chopped tomatoes and a big pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified and smooth. Taste and adjust seasoning.
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Little bites of everything—perfect for spring gatherings, quick lunches or a colorful side to any meal.