Field Pea and Pasta Salad

Name: Field Pea and Pasta Salad
Total time: 15 min
Yield: Serves 8 (serving size: 1 1/4 cups)
Ingredients: 4 cups fresh or frozen field peas, cooked, drained, and cooled; 8 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained; 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 tablespoons chopped fresh basil; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh mint; 3 cups chopped cooked chicken (optional); 1/4 cup white wine vinegar; 1 tablespoon country-style Dijon mustard; 1 tablespoon fresh lemon juice; 2 teaspoons honey; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup olive oil

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Farfalle and fresh veggies make a seriously delicious summer side. You can add store-bought rotisserie chicken to this flavorful pasta salad for a heartier main dish option.

By Southern Living Editors

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Field Pea and Pasta Salad

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Field Pea and Pasta Salad

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Recipe Summary

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