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Spring Pasta Salad
Overview:
Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
- 16 oz Clover Valley Ziti Pasta ($1.75)
- 10 oz Birds Eye Steamfresh Sweet Peas ($1.50)
- 15.5 oz can Clover Valley Light Red Kidney Beans, drained & rinsed ($1.35)
- 1 Mezzetta Roasted Bell Pepper (or fresh bell pepper, if available), chopped ($2.00)
- Juice from One Lemon (or 1 Tbsp Realemon 100% Lemon Juice) ($0.09)
- ¼ cup Clover Valley Olive Oil
- 2 tsp Clover Valley Honey ($1.98)
- 1 ½ tsp Clover Valley Dijon Mustard ($1.50)
- 1 tsp Salt
- 1 tsp Pepper
- 4 oz Clover Valley Fancy Shredded Parmesan Cheese ($2.75)
- 2 oz Clover Valley Chopped Walnut Pieces, toasted ($1.85)
Note: Swap out these veggies for your favorites! Broccoli, asparagus, carrots, green beans, etc. would all be good in this pasta salad.
Prepare pasta per package instructions. Once cooked, drain and rinse with cold water before emptying into a large bowl. Cook peas per package instructions, then let cool and pour into pasta. Add beans and bell pepper, then toss all together. In a small bowl, whisk together the lemon juice, olive oil, honey, dijon mustard, and salt and pepper until smooth. Pour over pasta, then sprinkle on cheese and toasted walnuts. Give the pasta a thorough toss, then adjust salt and pepper to taste. Refrigerate pasta salad until cold, and enjoy!