Jovial Brown Rice Farfalle Spring Pasta Salad

Jovial Brown Rice Farfalle Spring Pasta Salad

Jovial Brown Rice Farfalle Spring Pasta Salad with asparagus, sugar snap peas, and watermelon radishes

Jovial Brown Rice Farfalle Spring Pasta Salad with asparagus, sugar snap peas, and watermelon radishes
In this springtime dish, our Gluten Free Brown Rice Pasta is combined with asparagus, sugar snap peas, and arugula. Fresh dill and feta are then added to complement the veggies. Everything is tied together by ...a delicious and simple dressing that will come together in minutes. This pasta salad has just the right amount of tang and freshness. It is easy to make and the perfect dish to enjoy now that the weather is getting warmer. We hope you love it!

Test Kitchen Note: No chilling required! We love serving this recipe right away, while the warm pasta is coated in melty feta. But if you prefer a cold pasta salad, you can also chill for 30 minutes before serving!

Spring Pasta Salad

Ingredients

For the Dressing:

  • ¼ cup Jovial Extra Virgin Olive Oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • ¼ teaspoon salt

For the Pasta Salad:

  • 1 box Jovial Gluten Free Brown Rice Farfalle, or short pasta shape of your choice
  • 1 bunch of asparagus, cut or snapped into 1-inch pieces
  • 1 cup of sugar snap peas
  • 2.5 oz (a few handfuls) of baby arugula
  • 2 tablespoons of fresh dill
  • ¾ cup feta cheese, crumbled
  • Radishes, thinly sliced (optional garnish)

Instructions

  1. Prepare dressing: in a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, mustard, garlic, and salt. Set aside.
  2. Bring 3 quarts of water to a boil, add 1 tablespoon of salt.
  3. Add cut asparagus to the boiling water and blanch for 2 minutes. Draining off excess water, lift out asparagus with a slotted spoon and transfer to a bowl.
  4. Add sugar snap peas to the boiling water and blanch for 2 minutes. Draining off excess water, lift out peas with a slotted spoon and transfer to a cutting board. Allow to cool briefly, then roughly chop into bite-sized pieces. Add to the bowl with the asparagus and set aside.
  5. Cook pasta in the boiling water according to packaging instructions.
  6. While the pasta is cooking, add crumbled feta to a large bowl and set aside.
  7. Once al dente, drain the cooked pasta and add it directly into the bowl with the feta. Toss the warm pasta with the feta cheese so it melts a bit. Toss in the dressing.
  8. Add in the blanched vegetables, dill, and a few handfuls of arugula, then toss once more. Serve right away, garnishing with radishes, if desired.

Note: If you prefer a cold pasta salad, place the bowl in the fridge to chill for 30 minutes before serving. Leftovers can be served cold.