Spring Pasta Salad
A bright and sunny pasta salad full of spring ingredients.
Ingredients
For the salad
- 250 grams dried pasta use penne or rigatoni, I used cascarecce
- 1/2 zuchhini, thinly sliced
- 1/4 cup green olives, sliced
- 1/4 cup canned artichoke hearts, chopped
- 1 cup frozen peas
- 1 cup arugula
- 1/2 cup feta cheese
- 1/2 cup fresh chopped herbs I used Italian parsley
For the dressing
- 1 large lemon
- 1/2 cup olive oil
- 1 tbsp mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-2 garlic cloves, grated or finely chopped
Instructions
For the pasta salad
- Bring a large pot of salted water up to the boil and then add the pasta. Cook according to package directions until al dente.
- About a minute before the pasta is cooked, add the peas and stir well.
- Drain the pasta and the peas, and then add them to a large bowl.
- Into the bowl, while the pasta is still hot, add the zucchini, olives, artichoke hearts and the arugula, and toss well to combine. Place in the fridge to cool.
For the dressing
- Zest the lemon into a medium-sized bowl, then cut the lemon in half and squeeze the juice into the bowl as well.
- Add the grated garlic, mustard, salt and pepper, and whisk well to combine.
- While whisking, drizzle in the olive oil.
- Toss the dressing with the salad, and then crumble the feta on top to finish along with the chopped herbs.