This is a bright and delicious pasta salad that is perfect for a picnic! Asparagus, snap peas and arugula with a lemony dressing and feta.
Ingredients
- 1 pound pasta
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- 2 cups sugar snap peas, cut into 1 inch pieces
- 3 cups arugula
- 8 ounces feta, crumbled
- 1/2 cup Meyer Lemon Fused Extra Virgin Olive Oil
- 1/4 cup Rosé Wine Vinegar
- 1 teaspoon Lemon Pepper
- 1 tablespoon minced shallot
- 2 teaspoons coarse grain mustard
- 1/4 cup herbs, chopped (I like a combination of parsley, chives, and mint)
Instructions
- Bring a large salted pot of water to a boil
- Add the asparagus and snap peas to the boiling water and blanch for about 2 minutes. Strain and transfer to an ice bath.
- Bring the pot of water back up to a boil and cook the pasta to al dente. Strain and set aside.
- Make the vinaigrette by mixing the olive oil, vinegar, lemon pepper, shallot, mustard, and herbs.
- Assemble the pasta salad by adding the pasta, asparagus, snap peas, arugula, and feta to a large bowl. Toss with the dressing to coat.
Takes 25 minutes
Serves 4-8
