INGREDIENTS:
1 pound dried spiral pasta (or cavatappi, ziti, fusilli or
other salad-friendly shaped pasta)
2 cups (8 ounces) halved sugar snap peas
2 cups (1-inch pieces) asparagus
2 cups baby or roughly chopped arugula
2 cups baby or roughly chopped spinach
1 bell pepper (red, yellow, or orange), finely diced
1 pint cherry tomatoes, cut in half, or quarters if larger
1/2 cup sliced scallions
1/2 cup extra virgin olive oil
2 tablespoons mayonnaise
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup chopped shallots
1/2 cup slivered fresh basil
Kosher salt and freshly ground pepper to taste
1/3 cup finely grated Parmesan cheese
Heat a large pot of salted water to a boil. Cook the pasta
according to package directions, but 1 minute before the pasta is tender, add
the sugar snap peas and the asparagus. Cook for 1 minute, then drain the pasta
and the vegetables and rinse under cold water. Drain well.
Place the pasta, sugar snap peas and asparagus in a bowl
with the arugula, spinach, peppers, tomatoes and scallions.
In a small bowl or container, combine the olive oil,
mayonnaise, vinegar, mustard, shallots, basil, salt and pepper. Pour this
dressing over the pasta salad and toss well to combine. Add the Parmesan and
toss again. Taste and adjust the seasonings as needed.
This recipe serves 8.
NUTRITION INFORMATION:
424 calories
268 mg sodium
53 g carbohydrate
5 g fiber