Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients:

• 1 pkg (~142g) baby arugula
• 1 pkg (~113g) crumbled feta cheese
• 1 1/2 cups edamame beans
• 1 1/2 cups frozen peas
• 2 cloves garlic
• 1 small pkg grape tomatoes
• 1 small bunch parsley
• 280g rotini pasta
• 1 pkg (227g) sugar snap peas
• 2 bell peppers (yellow/orange/red)
• 1/4 tsp black pepper
• 4 tsp dijon mustard
• 1/4 cup olive oil
• 4 tsp honey
• 1/4 cup red wine vinegar
• 1/2 tsp salt
• 3 eggs (optional)

Steps:

1. Set a pot of salted water to boil. Once boiling add the pasta and cook until desired firmness for 8-10 minutes
2. (Optional) Place a small pot on the stove with eggs and enough water to cover them. Bring to a boil for 20 minutes to hard boil the eggs.
3. Wash and dry fresh produce
   • bell peppers
   • grape tomatoes
   • snap peas
   • parsley
   • arugula
4. Place edamame and peas in a colander and rinse under hot, running water from the tap to defrost, and set aside to drain
5. Peel and mince garlic and place in a large bowl
6. Add oil, vinegar, honey, dijon mustard, salt and pepper to the bowl and whisk to combine the dressing
7. Seed and halve bell peppers and slice into thin strips, then add to the bowl with the dressing
8. Halve tomatoes and add to the bowl
9. Trim and halve snap peas crosswise and add to the bowl
10. Shave parsley leaves from the stems, and mince the leaves, then add to the bowl
11. Add drained edamame and peas to the bowl
12. When the pasta is done, drain and rinse under cold water to cool, then add to the bowl
13. (Optional) Once hard boiled, halve and slice the eggs (or use an egg slicer) and add to the bowl
14. Add arugula and feta to the bowl
15. Toss to combine salad