![Lemon Vinaigrette Pasta Salad with Field Peas](https://cdn.statically.io/img/www.southernliving.com/thmb/kgHyXpwfWI2mbfHkiQRDiKSTDFg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2636901_hihea_pasta_salad_075-2000-6b5cc9549397402982caeea2c6ad0c73.jpg)
Ingredients
-
1/4 cup fresh lemon juice
-
1 teaspoon lemon zest
-
1 tablespoon Dijon mustard
-
2 teaspoons honey
-
1 1/2 teaspoons kosher salt
-
1/2 teaspoon black pepper
-
1 pressed garlic clove
-
1/3 cup extra-virgin olive oil
-
8 ounces pasta, cooked and drained
-
3 cups fresh or frozen peas, cooked and drained
-
1 cup cherry tomatoes, halved
-
3 tablespoons chopped fresh basil
-
3 tablespoons chopped fresh chives
-
3 tablespoons chopped fresh dill
-
3 tablespoons chopped fresh flat-leaf parsley
Directions
-
Whisk together lemon juice, lemon zest, Dijon mustard, honey, kosher salt, black pepper, and garlic clove in a small bowl; slowly whisk in extra-virgin olive oil.
-
Stir together pasta (cooked, drained, and rinsed with cold water), fresh or frozen field peas (cooked, drained, and cooled), halved cherry tomatoes, and chopped fresh basil, chives, dill, and flat-leaf parsley in a large bowl. Add vinaigrette, and gently toss to combine. Serve at room temperature, or cover and chill.