Plenty of mint, dill and lemon give this wonderful summer salad a bright, fresh taste; while fava beans, artichokes, arugula and pasta make this salad a complete protein, full of flavor and as always long on nutrition!
Enjoy my Minted Pasta Salad with Fava and Peas as a stand alone meal or a superb side dish for any grilled entrée! My Minted Pasta Salad with Fava and Peas can easily be made gluten free by substituting readily available gluten free pasta!
Perfect with a crisp, dry white wine!
12 oz rotini or fusilli cooked al dente in plenty of salted water, drained
1 cup fresh mint, roughly chopped
1/2 cup fresh dill, chopped
6-8 baby bells, multicolored, sliced
1 bunch scallions, chopped
2 cups fresh pea pods, cut in half
6 radishes, sliced
1 can quartered artichoke hearts, drained
1 can fava beans, drained and rinsed
1 tablespoon Mediterranean seasoning, Victoria’s Gourmet
Salt and pepper to taste
Zest and juice of 1 lemon
2 tablespoons chili oil or chili,fennel oil(optional)
1/4 cup extra virgin olive oil
3 tablespoons Spanish sherry vinegar
1 cup baby arugula
In a large mixing bowl, combine all ingredients, mix thoroughly
Transfer to a serving bowl