by Kelly J. Larson

What is a field pea? They aren’t green, for starters. A southern classic, a cool season legume, they grow all over the world and look similar to black-eyed peas. Field peas are the star of this mini farfalle pasta salad, enhanced by freshly chopped parsley, basil, dill and mint, with a tangy dijon and lemon dressing. It tastes like spring!

Mini Bowtie Pasta Salad with Field Peas & Fresh Herbs

• 12 ounce bag frozen field peas with snaps, cooked according to package instructions
• 8 ounces mini farfalle pasta, cooked according to package instructions then rinse in cool water, then drain
• 1 of each: red, yellow, orange bell pepper, diced into small, bite-sized pieces
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh mint, finely chopped

Salad Dressing

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon pepper

Combine salad ingredients together in a serving bowl. Vigorously shake the salad dressing ingredients in a closed container, then pour over salad. Toss, then serve.