{soups-salads-and-salad-dressings} Memorial Day - Field Pea and Pasta Salad

 

Field Pea and Pasta Salad

Farfalle and fresh veggies make a seriously delicious summer side.

• Yield:

  Serves 8 (serving size: 1 1/4 cups)

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Ingredients

• SALAD
• 4 cups fresh or frozen field peas, cooked, drained, and cooled
• 8 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped orange bell pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint

• 3 cups chopped cooked chicken (optional)
• DRESSING
• 1/4 cup white wine vinegar
• 1 tablespoon country-style Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons honey
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

Preparation

1. Make the Salad: Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.

2. Make the Dressing: Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over the salad, and gently toss until coated.

Source: My Recipes

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Rhonda in MO

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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>

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