Spring Fling Pasta Salad

Details

A pasta dish packed full of vegetables is one of the best ways to sneak all-important veggies into your kids’ diets! This dish from The Eat-Clean Diet Vegetarian Cookbook will make you and your family feel light, satisfied and well nourished. Bon appétit!

Ingredients

• 12 oz / 340 g whole grain or gluten-free fusilli
• 1½ cups / 360 ml frozen petite or baby peas
• 1 yellow pepper, seeded and thinly sliced into 2-inch strips
• 2 scallions, thinly sliced crosswise
• 1 Tbsp / 15 ml capers, drained
• Zest of 1 large lemon
• Juice of ½ lemon
• 1 Tbsp / 15 ml extra virgin olive oil
• 2 Tbsp / 30 ml thinly sliced fresh basil leaves
• 1 Tbsp / 15 ml finely chopped fresh tarragon leaves
• 1 Tbsp / 15 ml finely chopped fresh mint leaves
• ¼ tsp / 1.25 ml each sea salt and freshly ground black pepper

Preparation

1. Bring a large pot of water to boil on high heat. Add pasta and cook according to package directions for al dente. When pasta has 1 to 2 minutes left to cook, add peas. When pasta has finished cooking, drain pasta and peas into a colander. Do not rinse.
2. Transfer peas and pasta to a large bowl and add yellow pepper, scallions and capers.
3. In a small bowl, whisk together lemon zest, juice and olive oil. Pour mixture over pasta and add basil, tarragon, mint and salt and pepper. Toss to combine. Can be served hot, at room temperature or cold.

Tosca's Tip

This salad travels well! Toss it into a sealable container and take it to work, a garden party or a picnic. To make it vegan, use egg-free pasta.