This spring salad is packed with tender pasta, vegetables and greens. It's a refreshing meal for everyone!
Cook farfalle, following package directions, being careful not to overcook it.
Rinse and drain pasta. Set aside.
Slice the tomatoes and drizzle in a generous amount of olive oil, salt, pepper, and basil so all the flavors can mingle together.
In another pot, blanch asparagus. Cook until al dente.
Drain asparagus and set aside.
In a large bowl combine arugula, artichoke hearts, peppers, peas, fresh parsley, marinated tomatoes, asparagus, and pasta.
In a separate bowl, mix together white balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
Pour over pasta and enjoy
8 servings