Ratios are the most important part of delicious pasta salads. While many go heavy on pasta, my favorites include an equal amount of each ingredient so you get a little bit of every flavor in each bite. You get tender pasta, creamy mozz, crunchy veggies, and salty olives in one. That’s just the best! Instead of mayo, I dressed this delicious salad in my favorite miso vinaigrette, which adds an extra burst of flavor without watering it down. Bookmark this for your next party—people will be asking for the recipe after, I promise.
Trim the asparagus and cut into 1" pieces on a bias. Repeat with the sugar snap peas. You should have about 4 cups of cut asparagus and peas combined.
Blanch the asparagus and snap peas by adding them to the boiling water for one minute. Add the corn for the last 30 seconds. Drain and transfer the veggies to an ice bath to stop the cooking.
Roughly chop the bell pepper and place in a large bowl.
Cut the artichoke hearts so you're only left with the soft part that's easy to chew (I don't like the rough, fibrous parts). Add them to the bowl with the pepper.
Finely chop the olives and add to the bowl, then cut the tomatoes into thirds and add those as well.
Add the chickpeas, asparagus, snap peas, corn, and spinach to the bowl. Stir in the pasta and mozzarella.
Pour the miso vinaigrette over the pasta and mix well to combine. Serve immediately, preferably to a crowd.
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