Ingredients
8 oz Farfalle Pasta
½ cup Marinated Artichoke Hearts, Drained
½ cup Peas
2 cups Multi-Colored Cherry Tomatoes
½ cup Asparagus
½ cup Arugula
½ cup Multi-Colored Peppers
¾ cup Extra Virgin Olive Oil
½ cup White Balsamic Vinegar
¼ cup Dijon Mustard
1 pinch Fresh Parsely
1 pinch Fresh Basil
1 tbsp Salt & Pepper
Directions
1
Cook farfalle, following package directions, being careful not to overcook it.
2
Rinse and drain pasta. Set aside.
3
Slice the tomatoes and drizzle in a generous amount of olive oil, salt, pepper, and basil so all the flavors can mingle together.
4
In another pot, blanch asparagus. Cook until al dente.
5
Drain asparagus and set aside.
6
In a large bowl combine arugula, artichoke hearts, peppers, peas, fresh parsley, marinated tomatoes, asparagus, and pasta.
7
In a separate bowl, mix together white balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
8
Pour over pasta and enjoy
