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

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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