Green Vegetable Pasta Salad
Ingredients
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1 clove garlic, minced or pressed
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1 tablespoon Dijon mustard
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1 teaspoon kosher salt
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¼ cup fresh lemon juice
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⅓ cup extra-virgin olive oil
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1 pound rotini pasta
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2 cups broccoli florets
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1 bunch asparagus, cut into bite-size pieces
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1 can (15 ounces) Green Valley Organic Peas, drained
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1 can (14.5 ounces) Green Valley Organic Cut Green Beans, drained
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1 cup crumbled feta cheese
Steps
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In a medium bowl, whisk together the minced garlic, Dijon mustard, kosher salt, and lemon juice.
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Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and emulsified. Set aside.
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Bring a large pot of well-salted water to a boil over high heat.
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Add the rotini and cook according to the package directions.
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When the pasta is about 3 minutes from being done, add the broccoli florets to the pot.
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After 2 minutes, add the asparagus pieces.
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One minute later, drain the pasta, broccoli, and asparagus together and transfer to a large mixing bowl.
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Add the peas, green beans, and prepared dressing. Toss gently until all ingredients are well coated.
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Allow the pasta to cool slightly, then stir in the crumbled feta cheese.
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Refrigerate until ready to serve.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
