Ingredients
For the Salad
- 8 oz farfalle
- 1 cup snap peas, trimmed and halved
- 1 cup asparagus, chopped into 1-inch pieces
- ½ cup radishes, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup crumbled goat cheese or feta
- ¼ cup toasted almonds
- Fresh mint for garnish
For the Dressing
- 3 tbsp Rosemary fused olive oil
- 1½ tbsp Black Mission fig dark balsamic
- 1 tsp Dijon mustard
- 1 tsp Honey
- Salt & Pepper to taste
Instructions
Boil pasta in salted water until al dente. In the last 2 minutes, toss in snap peas and asparagus. Drain and rinse under cool water to stop the cooking.
In a large bowl, whisk together rosemary olive oil, fig balsamic, mustard, honey, salt, and pepper.
To the bowl, combine pasta, cooked veggies, radishes, red onion, and half the goat cheese. Toss gently.
Top with remaining goat cheese, nuts, and mint. Chill 2 hours and serve.