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Hi! My name is Emily and I'm a writer, a wife to Nick and mother to two very sweet little girls named Daisy and Ella. We live in a quaint little town outside Philadelphia, PA, with our two black lab sisters.

 

I started this blog as a way to stay connected with friends and family after Daisy was born and it has now become a home for musings on everything from our favorite family recipes, books, travel destinations and, ultimately, my quest to balance work, life, self-care and family - all while staying grateful. Happy reading!

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An Easy – Very Green - Pasta Salad for this Spring/Summer (Sprummer?) Season

June 14, 2018

It’s not quite summer yet and we haven’t really had a spring thanks to Mother Nature, but, we’re just now seeing the best of spring vegetables come through in farmers’ markets and stores – and those veggies are not to be missed! There is nothing better than fresh asparagus, peas, broccoli and green herbs like basil, scallions, chives and dill. And they are SO FULL OF NUTRITION! So, I implore you to take advantage of this culinary season (which I’m calling sprummer) before it slips through our fingertips.

 

I came up with this salad after seeing something similar at Trader Joes. It is so bright with flavor and tang – you’ll barely notice that most of this “pasta salad” is actually vegetables! This salad keeps for several days in the fridge (even longer if you leave the dressing separate and toss before serving) and it’s delicious cold or room temperature. Perfect for bringing to work or the beach or as a side at a BBQ! I hope you love it as much as we do – I’ve been making it every week.

 

 

 

Ingredients

1 16-oz bag of Farfalle
2 heads broccoli, chopped into bite-sized pieces
1 large bunch asparagus, trimmed then cut into 2-inch spears on a bias
1 package spring peas
1 bunch scallions, chopped
1 cup parmesan cheese, grated

 

Vinaigrette
1 clove garlic, minced
1 shallot, minced
1 bunch chives, chopped
1 bunch basil, chopped
1 cup lemon juice
2 cups EVOO
Generous S&P

 

  1. Boil water and cook farfalle according to package directions. Set aside in a very large bowl and toss with a tablespoon of EVOO to ensure it doesn’t stick together while it cools.

  2. In a medium saucepan, boil water and cook broccoli until bright green (3-4 mins) then shock by submerging in a large bowl filled with cold water and ice. (This halts the cooking process and preserves the bright beautiful green color).

  3. In a large frying pan, cook asparagus in water (just enough to cover) again until bright green (3-4 minutes) and shock these too. Drain and let veggies cool.

  4. In a small food processor, blend all vinaigrette ingredients (or whisk thoroughly in a small bowl) until combined and smooth.

  5. Once all salad components have been drained and fully cooled, toss with pasta in large bowl. Grate a good amount of parmesan cheese over top and add S&P to taste.

  6. Finally, add vinaigrette and toss if serving immediately, otherwise keep salad and vinaigrette in separate containers in the fridge until you’re ready to serve.

Bon appetit and happy sprummer 😊

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