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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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