For a heartier main-course version, add 2 to 3 cups of shredded cooked chicken. Cabot Jalapeño Light cheese adds just the right amount of kick to this fresh lactose free spring pasta salad. To turn it into an easy weeknight meal, just add several cups of shredded cooked chicken.
1 medium clove garlic, peeled
1 teaspoon salt
1 teaspoon freshly grated lemon zest
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
½ cup thinly sliced red onion
½ pound sugar snap peas or fresh green beans, ends trimmed and cut into 2-inch lengths
2 cups uncooked Dreamfields Rotini
4 ounces Cabot Lite50 Jalapeño Cheddar, finely diced
⅓ cup coarsely chopped Italian parsley
To make dressing:
CHOP garlic coarsely on cutting board, then sprinkle with all of salt. With knife blade held sideways, mash garlic and salt into coarse paste. Scrape into small bowl.
ADD remaining ingredients and whisk together until well blended; set aside.
To make salad:
COVER red onions in small bowl with ice water and set aside.
BRING large pot of water to boil; add sugar snap peas or green beans and cook for 2 to 5 minutes or until crisp-tender. Remove with slotted spoon to colander and rinse under cold water until cool. Transfer to large bowl.
ADD rotini to boiling water and cook until just tender, about 10 minutes. Drain, rinse until cool and add to sugar snaps or beans. Drain, rinse until cool and add to beans. Squeeze excess water from soaked red onions and add to bowl, along with cheese and parsley. Pour dressing over salad and toss gently until well combined.
This salad is so easy and delightfully fresh. An absolute go to salad for the summer!