Ingredients
Salad:
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
Dressing:
6 tablespoons olive oil, divided
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon dried oregano
salt and pepper to taste
1/4 cup Parmesan cheese, grated
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
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
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
