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Lemon Vinaigrette Pasta Salad with Field Peas
From Statesboro Market2Go
<p>A pasta salad recipe that uses several fresh herbs. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: southernliving.com (modified slightly) (Entered by Ariana Giddens)
Serves: 8
Vegetarian!
Ingredients
1/4 cup
Lemon juice
1 teaspoon
Lemon zest
1 tablespoon
Dijon mustard
2 teaspoons
Honey
1 1/2 teaspoons
Salt
1/2 teaspoon
Pepper
1 clove
Garlic (pressed)
1/3 cup
Olive oil
8 ounces
Pasta of choice (cooked & drained)
3 cups
Peas (cooked, drained, and cooled)
1 cup
Cherry tomatoes (halved)
OR an equal amount of chopped tomato)
3 tablespoons
Fresh basil (chopped)
3 tablespoons
Fresh chives (chopped)
3 tablespoons
Fresh dill (chopped)
3 tablespoons
Fresh parsley (chopped)
Step by Step Instructions
- Whisk the lemon juice, lemon zest, mustard, honey, salt, pepper, and pressed garlic together in a bowl. Slowly stir in the olive oil. Set the mixture aside.
- In a separate bowl, stir the pasta of choice, peas, tomatoes, and herbs together.
- Add the lemon juice vinaigrette to the pasta mix and gently toss to combine. Can be served at room temperature or chilled.