1 box of Sunrise Flour Mill Heritage Pasta- They all work well but our favorite is Fusilli.
6 cups boiling water
6 Cups of various fresh vegetables and herbs (or more. Sometimes I can’t stop harvesting). My favorites are tomatoes, especially cherry tomatoes, cucumbers, zucchini, peas, green beans, green onions, peppers, dill, or basil. These are just suggestions. Go wild. You never know what combos work.
4 Tbsp fresh lemon juice
4 tsp Dijon mustard
½ tsp salt
1/4 tsp pepper
3/4 Tbsp olive oil
In a large pan, bring water to a boil. Drop in pasta and set your timer for the type of pasta you’re using.
Have a colander or strainer ready in the sink. Drain pasta.
Throw some ice cubes in the colander and toss to mix. Alternative: Run cold water over all of the pasta for a couple of minutes tossing so it is covered with cold water evenly. You want to immediately stop the pasta from cooking.
Raid your garden or your fridge. The beauty of this salad is that it will be slightly different each time.
Place your chilled pasta in a large bowl. Chop or dice the raw vegetables into bite-sized pieces and add to the bowl.
If you’re using herbs, mince those and add to the bowl.
To make the dressing (this can be done ahead of time), use a pint-size jar.
Add all the ingredients. If you have a small immersion blender, use that to mix everything until the dressing is smooth. If you don't have one, put the lid on tightly and shake well for several seconds.
Pour all the dressing at once over the salad and mix well.
Chill for a couple of hours
This recipe can easily be multiplied to fit the amount of salad you want.