Lemony Farfalle and Squash Salad
Makes 6 servings
  • 3 cups farfalle pasta, prepared according to package directions
  • 2 cups zucchini ribbons
  • 2 cups yellow squash ribbons
  • 1 cup fresh English peas, blanched
  • ½ cup sliced radishes
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried basil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  1. Combine first 5 ingredients in a large bowl.
  2. Combine oil and remaining ingredients in a medium bowl, whisking until well blended.
  3. Drizzle dressing over pasta mixture; toss gently.
Use a vegetable peeler to achieve perfect squash ribbons. When you combine it with the pasta, you can create gorgeous curls with the ribbons to elevate the dish.
Recipe by Cottage Journal at https://www.thecottagejournal.com/mothers-day-picnic-menu/