Photo: Greg Dupree; Styling: Caroline M. Cunningham
Farfalle and fresh veggies make a seriously delicious summer side.
Serves 8 (serving size: 1 1/4 cups)
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.