Pea and Pasta Salad

 Salad:

4 cups fresh or frozen field peas, cooked, drained, and cooled  ( or frozen)

8 oz mini farfalle pasta, cooked, rinsed with cold water, and drained

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped orange bell pepper

1/4 cup chopped fresh flat-leaf parsley

2 Tbsp chopped fresh basil

2 Tbsp chopped fresh dill

2 Tbsp chopped fresh mint

3 cups chopped cooked chicken (optional)

 

Dressing:

1/4 cup white wine vinegar

1 Tbsp country-style Dijon mustard

 1 Tbsp fresh lemon juice

2 tsp honey

3/4 tsp kosher salt

1/4 tsp black pepper

1/2 cup olive oil

 

Make the Salad:  Toss together peas, pasta, bell peppers, parsley, basil, dill, mint, and if disired, chicken.

Make the Dressing:  Whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper in a small bowl.  Gradually whisk in olive oil until incorporated.  Pour dressing over the salad, and gently toss until coated.