By: LAUREN LANDIN
Staff Writer
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
Steps
- 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.