Want to go on a picnic the next day it's nice out? I've got a recipe for you. This is my kind of pasta salad: half vegetables, half pasta, and just a tiny bit of mayo to bring the whole thing together. I'm also a big fan of this type of pasta, ditalini, because it brings more texture to the whole recipe. Also, it's cute.
The vegetables used in this pasta salad are mostly seasonal for spring – lots of asparagus and peas, and some grape tomatoes. In order to add a little more salt and fat to the recipe, a few slivers of pecorino romano are added to the dish right before serving.
→ Get the Recipe: My Favorite Pasta Salad from O&O Eats