Pasta Salad with Lemon Vinaigrette, Herbs & Field Peas

1/4 c. fresh lemon juice

1 t. lemon zest

1 T. Dijon mustard

2 t. honey

1-1/2 t. kosher salt

1/2 t. black pepper

1 garlic clove, minced

1/3 c. extra-virgin olive oil

8 oz. pasta, cooked, drained, and rinsed with cold water

3 c. fresh or frozen field peas, cooked, drained, and cooled

1 c. cherry tomatoes, halved

3 T. chopped fresh basil

3 T. chopped fresh chives

3 T. chopped fresh dill

3 T. chopped fresh flat-leaf parsley

Whisk together lemon juice, lemon zest, mustard, honey, salt, pepper, and garlic in a small bowl. Slowly whisk in olive oil until combined.

Stir together pasta, field peas, cherry tomatoes, and herbs in a large bowl. Add dressing and gently toss to combine. Serve at room temperature or cover and chill.

Serves 8.

Adapted from Southern Living magazine, June 2020, p. 114.