Snap & Spear Pasta Salad

Serves: 8-12 Prep time: 25 min Cook Time: 20-30 mins

Total Time: 55 min

1 bunch asparagus chopped into 1.5/2 inch long pieces

1 200g bag snap peas

2 tbsp olive oil

1/2 cup fresh parsley diced

2 green onions thinly sliced

s&p to taste

1 tbsp Herb’s Crushed Garlic

1 454g bag of Kaslo Sourdough Rotini

Dressing

1/4 cup olive oil

Zest of 1 lemon

Juice of 1 lemon

1 tbsp Dijon mustard

1 tbsp honey

1 tbsp Herb’s Crushed Garlic

Salt & cracked black pepper to taste

Instructions:

1. Make the Dressing:
   In a small bowl, whisk together the lemon juice, lemon zest, mustard, honey, minced garlic, salt, and pepper. Set aside.

2. Cook the Vegetables:
   In a large skillet, heat the olive oil over medium heat. Add the asparagus, snap peas, garlic, salt, and pepper. Sauté until the vegetables are tender but still crisp—about 4–5 minutes. Don’t overcook; you want them to keep a bit of crunch!

3. Cook the Pasta:
   While the veggies are cooking, boil the pasta according to package instructions until al dente. Drain and rinse with cool water, but keep the pasta slightly warm.

4. Assemble the Dish:
   In a large bowl, combine the pasta, sautéed veggies, fresh parsley, and the prepared dressing. Toss everything together until well coated.

5. Serve:
   Enjoy warm for the best flavor, but it’s also delicious chilled. Store any leftovers in an airtight container in the fridge for up to 5 days.

Recipe Author/Source

Photos Hofstede’s Country Barn

Recipe property of Haley Crofton-Sleigh