This refreshing and satisfying pasta salad can be prepared in advance, making weeknight dinners a snap! A great side dish for balancing out fatty BBQ meats.
INGREDIENTS:
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1 tablespoon Dijon mustard
2 teaspoons honey
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 pressed garlic clove
1/3 cup extra-virgin olive oil
8 ounces pasta, cooked and drained (use a short sturdy pasta)
3 cups fresh peas,
1 cup cherry tomatoes, halved
1/2 cup Blanched green beans
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh flat-leaf parsley
DIRECTIONS:
Whisk together lemon juice, lemon zest, Dijon mustard, honey, kosher salt, black pepper, and garlic clove in a small bowl; slowly whisk in extra-virgin olive oil.
Stir together pasta (cooked, drained, and rinsed with cold water), fresh peas, blanched green beans, halved cherry tomatoes, and chopped fresh basil, chives, dill, and flat-leaf parsley in a large bowl.
Add vinaigrette, and gently toss to combine. Serve at room temperature, or cover and chill
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