Mothers Day Picnic Menu

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.