Dill Havarti Pasta Salad

4-6 child portions


  • 1 cup fresh or frozen peas
  • 2 cups broccoli florets
  • 12 ounces dry spiral pasta or other small pasta shapes
  • 1 cup cooked chickpeas
  • 2 cups Roth® Dill Havarti Cheese, cut into stars or other small shapes
  • ¼ cup extra virgin olive oil
  • Juice of 1 medium lemon, or to taste
  • Salt and pepper, to taste
  • fresh dill, to taste


  1. Bring large pot of lightly salted water to boil. Meanwhile, prepare ice water bath.  Add peas to water; cook until bright green, about 30 seconds. Remove with slotted spoon to ice water bath. Reserve pot water at the boil.
  2. Add broccoli florets to pot water, cooking just until bright green, 2-3 minutes.  Remove to ice water bath.  Reserve pot water at the boil. Add pasta to water; cook according to package directions. Drain well. Rinse in cool water.
  3. In large bowl, toss pasta, peas, broccoli, chickpeas, Havarti, olive oil and lemon juice:  add salt, pepper and dill to taste.  Refrigerate in air-tight container for up to 3 days.