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Pasta Verde

Recipe photo courtesy of WILLIAM MEPPEM

A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.

Source: Martha Stewart Living, May 2003
Total Time Prep Servings


For the Vinaigrette

For the Add-Ins


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How would you rate this recipe?
  • ishaolinma4928149
    23 MAR, 2018
    Love this recipe! I use Olive Garden salad dressing. If I use the one suggested, I would toss the oil in first then the vinegar mixed with the mustard. Using the oil first keeps the other dressing ingredients from being soaked up by the pasta.
  • jamesdalton
    13 JUN, 2013
    Made this last night for dinner and it was so great. My fiance really enjoyed and I think I can add this to my cooking repertoire thebestestever
  • lizziej78
    30 JUN, 2008
    I have the recipe which I got out of the magazine- it's 2 Tbs in the magazine. Love this recipe- will make more vinagraitte next time.
  • Control
    14 JUN, 2008
    2 quarts of mustard, ha.. that has to be 2 teaspoons
  • MS11817601
    23 MAY, 2008
    your kidding right? two quarts of grainy mustard? Is that supposed to be tablespoons maybe, or teaspoons? help me out here this sounds sort of good and I would like to try it but I don't think I like mustard that much!

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