Pasta Salad
½ lb Crystal Valley Asparagus, cut into 1" pieces, woody ends trimmed and discarded
8 oz Crystal Valley Fresh English Peas (frozen, if fresh peas are not available)
1 pint Crystal Valley Baby Heirloom Tomatoes, halved
½ medium red onion, diced
2 cups penne pasta (any small pasta shape can be used)
8 oz crumbled feta cheese
1 handful baby spinach leaves, coarsely chopped
½ oz pine nuts, toasted
Salt and pepper
Lemon Vinaigrette Dressing
¼ cup olive oil
⅓ cup fresh lemon juice
1 garlic clove, minced
1 ½ tsp Dijon mustard
1 tsp salt
¼ tsp pepper
1 ½ tsp honey
Prep Time: 15 mins
Cook Time: 10 mins
Servings: 3
1 To make the lemon dressing, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, pepper, and honey. Set aside.
2 Wash and prepare your veggies. Bring a large pot of water to a boil and add salt. Add the pasta to the boiling water and cook according to the directions on the packaging (al dente). When there is about 2–3 minutes left of cooking time for the pasta, add the cut asparagus and English peas to the boiling water. Cook together for another 3 minutes. The veggies should be bright green and tender, but still a little crisp.
3 Once the pasta mixture is cooked, strain and quickly rinse with cold water. In a large bowl, combine the drained pasta and veggies, baby heirloom tomatoes, red onion, feta cheese, baby spinach, and dressing. Add salt as needed.
4 Top with toasted pine nuts and chill for at least 3–4 hours. The longer it chills, the better. Enjoy!
To learn more about Crystal Valley Foods, visit www.crystalvalleyfoods.com
