INGREDIENTS
pasta (we like mini farfalle)
green peas
green onions, sliced
radishes, cut to bite-sized pieces
cherry tomatoes, halved
broccoli, cut to bite-sized pieces
red and orange bell pepper, cut to bite-sized pieces
fresh mozzarella (sticks or pearls), cut to bite-sized pieces
fresh parsley
for the Italian dressing
½ cup olive oil
3 Tbsp. white wine vinegar
½ lemon, retain zest and juice
1 clove garlic, minced
1 tsp. sugar
½ tsp. dried oregano
1 tsp. salt
¼ tsp. black pepper
2 Tbsp. fresh parsley
1 Tbsp. Dijon mustard
METHOD
Cook pasta as directed on the box. Drain and rinse well with cold water, place in large serving dish and set aside. In a small bowl, prepare Italian dressing by combining dressing ingredients, stir to combine.
Add peas, green onions, radishes, cherry tomatoes, broccoli, bell peppers, mozzarella, and parsley. Drizzle half the dressing over the top and toss together. Serve with remaining dressing on the side.
