Spring Pasta Salad
Pasta tossed with fresh spring vegetables and a delicious homemade vinaigrette.
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Ingredients
For the pasta salad:
- 12 oz. pasta choose your favorite shape
- 1/4 c. onion chopped
- 3 radishes sliced thin then cut in half
- 2 carrots chopped
- 1/4 c. frozen or fresh peas
- 1/4 c. marinated artichoke hearts cut into 1 inch pieces
- 4 strips of bacon cooked and crumbled
- 1/4 c. cheddar cheese cut into small cubes
For the dressing:
- 1/2 c. olive oil
- 1/3 c. red wine vinegar
- 3 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon honey
- A handful of fresh herbs if desired
Instructions
- Cook the pasta according to the package directions. Drain and run under cold water. Set aside.
- In a large bowl combine the onion, radishes, carrots, peas, artichokes, bacon, and cheddar cheese.
- Add in the pasta and toss to combine.
- To make the dressing place all ingredients in a small mason jar or a bowl with an air tight lid. Shake vigorously for 30 seconds to combine all ingredients.
- Pour the vinaigrette over top of the pasta salad and mix to coat in the dressing.
- Refrigerate at least 4 hours before serving or up to 3 days. You may need to add more dressing before serving.
Notes
A Hezzi-D Original Recipe