Spring Pasta Salad
With the arrival of spring, come some of my favorite ingredients. The first one being watercress. Watercress is peppery, delicious and so good for you. Then there is asparagus and peas. These combine with pasta make this salad wonderful.
|12 ounces||of your favorite pasta, gluten free or regular|
|2 cups||diced asparagus spears, 1 inch dice|
|2 cups||sugar snap peas, cut in half, measure after you cut them|
|2 cups||watercress leaves|
|1/3 cup||olive oil|
|2 tablespoons||fresh lemon juice|
|1 1/2 teaspoons||dijon mustard|
|1 teaspoon||maple syrup, or honey|
|1 clove||garlic, minced|
|1/4 teaspoon||black pepper|
|1/2 teaspoon||sea salt, plus more for seasoning|
Make the dressing by adding all dressing ingredients to a small bowl and whisking until combined. Set aside.
Fill a large pot with water and bring to a boil. Once boiling, add pasta and a small handful of salt. While pasta is cooking fill a large bowl with cold water and ice. Cook pasta according to package directions and when pasta has a few minutes left add the asparagus and sugar snap peas. Let cook for 30 seconds and then scoop vegetables out and submerge in ice bath. Finish cooking pasta and drain.
Add the cooked pasta to a large bowl. Drain vegetables and add them to the bowl along with the watercress leaves. Drizzle in desired amount of dressing and toss to coat. Season with salt and pepper, to taste.