Easy plant based recipes for the whole family to enjoy together.

Spring Pasta Salad

Sundays schedule for the day included another pot luck! This one was at a park and was a picnic pot luck. So, I knew I needed a recipe that would be good sitting outside in the heat for a bit. I decided to bring a side dish of pasta salad. It would be the perfect accompaniment to any sandwich or other salads. I got rave reviews from everyone at the picnic!!

Spring Pasta Salad

1 bunch of asparagus, ends trimmed and cut into bite size pieces

3 Belgen endive, thinly sliced

1/4 cup red onion diced

3/4 cup of defrosted frozen peas

1/2 of large yellow bell pepper diced

4T. fresh lemon juice

1/3 cup olive oil

1T. dijion mustard

salt/pepper to taste

1 tsp. dried tarragon (fresh if you got it!)

1 lb. farfalle pasta

Bring a pot of water to a boil and cook pasta until tender. Before draining your pasta, add your asparagus into the boiling water to cook for 2 minutes. Drain the pasta and asparagus in a colander, then rinse with cold water to cool the pasta. In a large mixing bowl, whisk together the lemon juice, olive oil, salt, pepper, tarragon, and dijon mustard. Stir in your prepped veggies and the cooked pasta into the large mixing bowl to coat with your dressing.

Spring Pasta Salad
Spring Pasta Salad

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