Project Description

Ingredients:

– 12 ounces Pasta, whole grain, whole wheat, or gluten-free such as quinoa and brown rice.  Any shortcut pasta will do (macaroni, bow tie, penne, rotini, etc.)
– 1/4 cup EVOO (Extra Virgin Olive Oil)
– 1/2 cup mayo (I prefer light mayo made with EVOO or Veganase)
– 1 garlic clove, minced or grated
– 3 tbsp. sundried tomatoes packed in oil, chopped
– 1/2 cup frozen English peas, defrosted
– 1 minced shallot or 1/2 minced small red onion
– 1/2 lemon, juiced
– 1/4 cup white balsamic vinegar (can use red or white wine vinegar instead)
– 1/3 cup feta cheese (omit if dairy free and it’s still delish!)
– Salt and pepper to taste
– Chopped fresh basil and chives

Directions:

Cook the pasta in salted boiling water according to the package instructions and then drain.   Combine all other ingredients (except the peas, basil and chives) in a bowl and whisk thoroughly to combine.  Add the pasta and stir to combine.  Add the peas and stir to combine.  Add the basil and chives just before serving.  This is a great side dish, especially in the summer with all of the fresh basil available!