Shelly's Recipe

Springtime Pasta Salad

Category: Pasta Salads

1 1/2 cups uncooked pasta, preferable a short, stubby type
10 asparagus spears, cut into 1-inch pieces
2/3 cup peas
1/2 cup thinly sliced red onions, cut into 1-inch pieces
1/2 red bell pepper, julienned into 1-inch strips
2 tablespoons red wine vinegar
1/2 tablespoon balsamic vinegar
2 tablespoons Garlic Oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried basil
1/2 teaspoon dried marjoram
2 tablespoons minced fresh parsley

1.Cook the pasta, drain, immerse in cold water, and drain again.

2.Steam the asparagus until it turns a brighter shade of green and is tender but not soft. Cook the peas in the same manner, but not at the same time as the asparagus, since they take less time to cook. Once steamed, immerse the vegetables in cold water to prevent them from over-cooking. Drain.

3.Toss together the asparagus, peas, pasta, onions, and bell pepper.

4.Whisk together the remaining ingredients. Pour the dressing over the pasta and vegetables and toss to coat.

Makes: 4 servings