Asparagus & Broccolini Pasta Salad with Honey Dijon Sauce

80 degree weather in Boston. In MARCH.

This unseasonable miracle has brought my favoritest spring and summer veggies out of their winter hibernation extra early-which makes me extra happy. $4 for a bunch of organic asparagus at Whole Foods (rare in colder months, and if it exists it’s usually $6 or $7) and broccolini, also at a ridiculously low price made me crave one thing-pasta salad. And since these veggies were super fresh, it made them easier to eat a little bit on the raw-er side, which pleases both Jim and I. Since I’m not a huge fan of the fake mayo, and my recipes for it never come out great, I went with a honey mustard sauce for the salad instead, which gives it a perfect sweet flavor that balances out the bitterness of some of the greens. This weather and this dish make me one happy girl 🙂

1 lb whole wheat pasta of your choice (I like elbows or shells), cooked

1 bunch asparagus, sliced thin

1 bunch broccolini, sliced into florets

2 zucchini, halved lengthwise and sliced (about 2 cups)

3/4 cup red onion, diced

1/2 cup shredded carrot

1/3 cup fresh parsley, chopped

4 cloves garlic, minced

2 tbsp olive oil

HONEY DIJON SAUCE

1/3 cup olive oil

4 tbsp Dijon mustard

3 tbsp pure honey (or agave if you prefer)

3 tbsp lemon juice

1/2 tsp sea salt

1/4 tsp white pepper

• In a frying pan over medium heat, cook garlic in olive oil for 2 minutes
• Add zucchini and cook for 4 minutes, stirring frequently
• Add broccolini and cook for another 2 minutes, and keep stirring
• Finally, add asparagus and cook for a few more minutes, until all vegetables are fully softened
• Remove from heat and toss with pasta, carrots, onions and parsley
• Whisk together all ingredients for sauce and then pour over pasta mix