Spring veggie pasta salad

Spring Veggie Pasta Salad

Ingredients:

  • 8 oz (about 2 cups) pasta (penne, rotini, or bow ties)

  • 1 cup cherry tomatoes, halved

  • 1 cup asparagus, cut into 1-inch pieces

  • 1/2 cup fresh peas (or frozen, thawed)

  • 1/4 cup red onion, thinly sliced

  • 1/4 cup crumbled feta cheese (optional)

  • 5 spring basil leaves chopped

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

  • Fresh herbs (basil, parsley, or dill), chopped

Instructions:

  1. Cook the pasta according to package directions. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water.

  2. In a large bowl, combine pasta, asparagus, tomatoes, peas, red onion and basil

  3. In a small bowl, whisk together lemon juice, olive oil, mustard, salt, and pepper.

  4. Pour dressing over salad and toss to combine.

  5. Top with feta and fresh herbs. Serve chilled or at room temperature.