Spring Pasta Salad

Welcome spring with this colorful and delicious main course salad. Have a busy day ahead? Prepare salad in the morning and dinner will be waiting in the frig.


1 pound rotelle pasta or penne
1 tablespoon olive oil
3 large cloves garlic, thinly sliced
2 small zucchinis (8 ounces) cut into matchstick size strips
2 cups sugar snap peas, strings removed
2 cups cherry or grape tomatoes
1 large carrot, grated
1/3 cup Kalamata olives, pitted and halved
1 cup small fresh mozzarella balls, or 1 (8 ounced) ball cut into bite size pieces
3 scallions, chopped
6 tablespoons olive oil, divided
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
salt and pepper to taste

1/4 cup Parmesan cheese, grated


In a large pot cook pasta according to package directions. Do not overcook, as pasta should be al dente. Drain and rinse under cold water and drain again. Place pasta in a large bowl.

Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add garlic and cook 1 minute. Add zucchini and cook for 1 minute. Add snap peas and cook for 1 minute. Stir in tomatoes, remove from heat. Transfer to bowl with pasta. Add grated carrot, olives, mozzarella and scallions. Toss to distribute vegetables.

In a small bowl whisk together all dressing ingredients. Pour over pasta salad and toss. Refrigerate from 4 to 24 hours. Serve sprinkled with Parmesan cheese.

Serves 6-8

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