I needed a good accompaniment to the turkey pita I was eating, so I decided to make a crisp, verdant salad out of the things that I had sitting in my fridge (that’s how most of my recipes start out, I guess…college life…). I ended up with a seasonally appropriate pasta salad full of green things in my fridge: peas, broccoli, scallions and celery, topped off with a bright balsamic vinaigrette to bring the whole thing to life. I brought it to a potluck the next day, and everyone ate it, so that’s a good sign…right?
Recipe:
1 bunch scallions, sliced thinly on the diagonal
4 stalks celery, leaves included, sliced thinly on the diagonal
3/4 c cooked peas
1 1/2 c cooked broccoli, cut into little florets
1/2 package of penne, cooked and drained
Dressing:
3/4 c olive oil
3/4 c balsamic vinegar
4 cloves of garlic, crushed and minced
1 tbs dijon mustard
1/2 tsp dried basil
1/2 tsp dried dill
1/2 tsp cracked black pepper
1/2 tsp kosher salt
pinch red pepper flakes
1/4 c Italian flat-leaf parsley, chopped finely
Combine salad ingredients together. In a separate bowl, whisk dressing ingredients. Toss with salad and store in the fridge until ready to serve.
Photo courtesy of allrecipes.com
