Spring Pasta Salad
Author: 
 
Ingredients
  • 8 oz. of cooked farfalloni pasta, (or farfalle pasta better known as bow ties or butterflies) being careful not to overcook it, once cooked cool it off with cold water then place onto a rimmed cookie sheet so that you can dab any excess water that might fall into the pasta "wings" with a paper towel
  • ½ jar of marinated artichoke hearts, drained
  • ¼ bag of defrosted peas
  • 2 cups of sliced multi colored cherry tomatoes prepped for ten minutes in a good drizzle of olive oil, salt, pepper and chopped basil so that the tomato juices and olive oil mingle together
  • 1 bunch of asparagus, ( I prefer a more medium tip not the pencil thin ones) sliced in thirds and pre roasted or blanched for just a few minutes, cooked al'dente with still a bite to it
  • zucchini ribbons done with a vegetable peeler, turning it while peeling it being careful not to reach the seeds. ( use small zucchini)
  • 1 or 2 handfuls of arugula, depending on your liking
  • fresh basil and parsley
  • DRESSING:
  • 1 part white balsamic vinegar to 3 parts olive oil with a touch of dijon mustard to thicken it up, just whisk everything together adding salt and pepper to taste
Instructions
  1. Take a big bowl and place all your ingredients into it, spooning the dressing in little by little and adding salt and pepper to taste and being nice and gentle tossing it.
  2. Then place it all onto a pretty platter adding more zucchini ribbons, peas, artichoke hearts or whatever else to make it look balanced with the veggies.
  3. Spoon more dressing if needed.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/05/spring-pasta-salad.html