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Ingredients

Salad
1 pound (dry) Rigatoni pasta
2 carrots, chopped, about 1/2 cup
1/2 cup fresh peas
1 bunch broccoli florets, about 1/2 cup
1 pound fresh asparagus
1 red bell pepper, chopped, about 1/2 cup
3 red radishes, sliced
8 ounces baby spinach leaves, washed
1 pint cherry tomatoes, halved
1 small bunch green onions, sliced, about 1/2 cup

Dressing
4 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, chopped
Sea salt and ground pepper, to taste

Description

A Lively Mélange, This Salad Combines Tender Pasta Shells, Sweet Crisp Spring Vegetables Such As Carrots, Peas, Broccoli And Asparagus With The Pleasing Bite Of Fresh Radishes And Green Onions. For A Complete, Healthy Meal, Add Cubed, Steamed

Wholefoods