Spring Picnic Pasta Salad

“Bright, fresh, and full of seasonal flavor, this spring picnic pasta salad combines tender pasta with crisp vegetables and fragrant herbs, all tossed in a light lemony dressing. It’s a colorful dish, easy to make ahead and perfect for picnics, potlucks, or sunny-day gatherings”

Difficulty

Intermediate

Yield

Serves 8

Ingredients

4 cups cooked bowtie or rotini pasta1 cup cherry tomatoes, halved1 cup cucumber, diced1/3 cup red onion, very thinly sliced1/2 cup crumbled feta cheese1/2 cup peas2 tablespoons basil leaves, chopped2 tablespoons parsley leaves, chopped2 tablespoons dill, chopped1/4 cup olive oil2 tablespoons lemon juice1 tablespoon maple syrup1 teaspoon Dijon mustard Salt and pepper to taste

Equipment

Measuring cupsMeasuring spoonsMixing bowls of various sizesDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.

Cut the cherry tomatoes in half lengthwise. Cut the cucumber in half lengthwise, then into thinly sliced half moons. Thinly slice the red onion.

Pick the leaves of the herbs and roughly chop.

In a small bowl, whisk together lemon juice, honey, and dijon mustard until well combined. Continue to whisk while slowly adding the olive oil. Season with salt and pepper to taste.

Crumble the feta.

In a mixing bowl, combine the cooked and cooled pasta with all of the vegetables and herbs and mix. Toss with the dressing until well coated, then Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste. Top with crumbled feta.