4 cups fresh or frozen field peas, cooked, drained, and cooled 8 ounces of your favorite pasta, cooked, rinsed with cold water, and drained (I used what I had on hand – bowtie) 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 1/2 cup chopped orange bell pepper 1/4 cup chopped fresh flat-leaf parsley 2 TBSP chopped fresh basil 2 TBSP chopped fresh dill 2 TBSP chopped fresh mint 3 cups chopped cooked chicken (optional)
capers, optional
DRESSING 1/4 cup white wine vinegar 1 TBSP country-style Dijon mustard 1 TBSP fresh lemon juice 2 tsp honey 3/4 tsp kosher salt 1/4 tsp black pepper 1/2 cup extra virgin olive oil
Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.
Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated.
Pour dressing over the salad, and gently toss until coated. Add 1-2 TBSP of capers and toss just before serving, if desired.
Categories: Sides & Salads Tags:
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