Spring Green Pasta Salad 🍋🌿

Ingredients:

• 1 cup cooked farfalle pasta (cooled)
• 1 bunch asparagus, grilled and cut into 2-inch pieces
• 1/2 cup green peas (blanched, fresh or frozen)
• 2 large handfuls arugula

Quick Sicilian Lemon Vinaigrette:

• 3 tbsp Sicilian Lemon White Balsamic Vinegar
• 6 tbsp Picual Extra Virgin Olive Oil(or medium Premium Extra Virgin Olive Oil)
• 1–2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt & freshly cracked pepper to taste
• 1 tsp honey (optional)

Instructions:

1. Cook farfalle pasta according to package directions. Drain and let cool completely.
2. Grill asparagus until tender but still with a slight crunch, then cut into bite-sized pieces.
3. Blanch peas in boiling water—if using fresh, cook for 1–2 minutes; if using frozen, blanch for about 15–20 seconds, just long enough to thaw. Drain well.
4. In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.
5. In a large bowl, combine pasta, asparagus, peas, and arugula.
6. Drizzle with vinaigrette and toss gently to combine.
7. Taste and adjust seasoning if needed. Serve immediately or chill lightly before serving.

This bright vinaigrette isn’t just for pasta salad—it’s also perfect for drizzling over fresh green salads or using as a light, citrusy marinade for fish.

Light, zesty, and full of greens—this is spring in a bowl!