Monday, July 11, 2011

Bowtie Pasta Primavera Salad

1 pound thin asparagus, cut into 2 inch pieces
1 pound bowties
1 cup sliced radishes
1 cup frozen baby peas, thawed
1 green onion, sliced thin
2 tablespoons chopped fresh parsley

Lemony Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon minced garlic
1 teaspoon grated lemon peel
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a medium saucepan of water to boil over high heat. Add the asparagus and cook until tender, about 2 to 3 minutes. Drain and rinse under cold water. Meanwhile, cook pasta according to package directions. Drain and rinse under cold water. Make Lemony Dressing: Whisk together all dressing ingredients in a large bowl. Toss Lemony Dressing with pasta, asparagus, radishes, peas, green onion and parsley. Makes 4 servings