Serves 1
Directions
- 1Boil the orecchiette pasta.
- 2Chop the asparagus into small pieces.
- 3Mince the shallot.
- 4Roughly chop basil and parsley.
- 5Add garlic, shallots, basil, and parsley to a food processor.
- 6Zest a lemon into the food processor.
- 7Pour olive oil into the food processor and blend to create the dressing.
- 8Chop the sugar snap peas.
- 9Add cooked pasta to a large bowl.
- 10Add cooked asparagus to the bowl.
- 11Add arugula to the bowl.
- 12Add mini mozzarella balls to the bowl.
- 13Add artichoke hearts and olives to the bowl.
- 14Pour the homemade pesto-like dressing over the ingredients in the bowl.
- 15Add lemon zest on top.
- 16Mix all ingredients together.
Ingredients
- 1 package Orecchiette pasta
- Asparagus
- Shallots
- Garlic
- Basil
- Parsley
- Lemon zest
- Olive oil
- Sugar snap peas
- Artichoke hearts
- Mini mozzarella balls
- Olives
- Arugula
Equipment
PotCutting boardKnifeFood processorGraterLarge bowl
Tips
- Do not use penne pasta; opt for better pasta shapes.
- Avoid mayonnaise and bottled dressings; make your own.
- Make pasta salad at least twice a week during summer.
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