Picnic Pasta

Recipe adapted kitchensanctuary.com image Kristen Prahl/Shutterstock

ingredients

method

• 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

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.