This salad is so fresh and refreshing. An explosion of flavor and color, it might just be your go-to this summer. It comes together in less than 20 minutes. I hope you get to try it.
Ingredients
- 1 cup small shell pasta
- 3-4 asparagus sliced
- 5 sugar snap peas sliced
- 7 English peas pods shelled
- Fresh mozzarella cheese
Dressing
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 1 tbsp. Whole grain Mustard
- 1 tsp. Lemon zest
- 2 tbsp. Fresh dill
- 1 tbsp. Fresh mint
- 1 tbsp. Italian parsley
- Salt and black pepper to taste
- Aleppo pepper (optional)
Instructions
- Cook your pasta according to package, strain and rinse with cold water.
- In a hot skillet add 1 tbsp. Olive oil, toss in the sliced vegetables and sauté quickly for 30 seconds, leave on the side to cool.
- Prepare your dressing by whisking all ingredients, add the pasta then the sautéd vegetables and follow with the cheese.
- Give it a good stir. Let stand for 30 minutes before serving. Enjoy.