Harvest Pasta Salad
This recipe was made with KES students to celebrate the spring Peas harvest from the school garden.
Makes enough for 8
1 pound of rotini or orechietti
2 tablespoons olive oil
2 cups young mustard green leaves (or other spicy green), washed and torn in large pieces
1 cup baby spinach, washed and spun dry
1 cup snap peas, strings removed, cut in half
1 cup fresh shelled peas
1 cup radishes, sliced
1/2 cup carrots, small dice
1/2 cup fresh herbs, washed and chopped
1/2 cup parsley, washed and roughly chopped
1 cup Honey Mustard Vinaigrette, enough to lightly coat
salt and pepper to taste
1. Cook pasta until tender. Rinse with cold water to cool and lightly coat with olive oil to prevent sticking.
2. Mix pasta and remaining ingredients in a large bowl. Add the dressing a little bit at a time, just enough to coat. Season with salt and pepper to taste.
3. The ingredients in this pasta salad are all eaten raw because they are young and fresh from the garden. They can be lightly cooked if so desired.
Honey Mustard Vinaigrette
Makes about 1 cup
2 Tablespoons Dijon mustard
2 Tablespoons honey
2 Tablespoons rice wine vinegar
3 Tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup canola oil
1/4 teaspoon salt
1 pinch cayenne pepper
1. Whisk together mustards, honey, and vinegars.
2. Combine oils and slowly whisk into mustard mixture.
3. Taste and season with salt and pepper.
