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Lemon Vinaigrette Pasta Salad with Field Peas

From Statesboro Market2Go

<p>A pasta salad recipe that uses several fresh herbs. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 8

1/4 cup Lemon juice
1 teaspoon Lemon zest
1 tablespoon Dijon mustard
2 teaspoons Honey
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
1 clove Garlic (pressed)
1/3 cup Olive oil
8 ounces Pasta of choice (cooked & drained)
3 cups Peas (cooked, drained, and cooled)
1 cup Cherry tomatoes (halved)
OR an equal amount of chopped tomato)
3 tablespoons Fresh basil (chopped)
3 tablespoons Fresh chives (chopped)
3 tablespoons Fresh dill (chopped)
3 tablespoons Fresh parsley (chopped)

Step by Step Instructions
  1. Whisk the lemon juice, lemon zest, mustard, honey, salt, pepper, and pressed garlic together in a bowl. Slowly stir in the olive oil. Set the mixture aside.
  2. In a separate bowl, stir the pasta of choice, peas, tomatoes, and herbs together.
  3. Add the lemon juice vinaigrette to the pasta mix and gently toss to combine. Can be served at room temperature or chilled.