Farfalle and fresh veggies make a seriously delicious summer side.
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)
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
How to Make It
Make the Salad: Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.
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.
This is really good! It was our side dish with grilled burgers ~ really tasty and quick/easy enough to make on a weeknight. I think the leftovers will be even more delicious as the flavors mix overnight in the refrigerator.
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