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



Ingredient Checklist
For the Vinaigrette
For the Add-Ins


Instructions Checklist
  • In a medium bowl whisk together mustard and vinegar. While whisking, slowly drizzle in 1/4 cup oil until emulsified. Season with salt and pepper. Set aside. Cook pasta in a large pot of boiling salted water until al dente according to package instructions, about 8 minutes. Drain; return to pot. Set aside.

  • Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion; cook until just softened, about 4 minutes. Add zucchini; cook, stirring, until tender, about 4 minutes. Add snap peas and spinach; cook, stirring, until bright green, about 2 minutes. Remove from heat; stir in scallions and basil. Add to pasta along with vinaigrette; toss. Serve warm or at room temperature.

Reviews (5)

46 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
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.
Rating: Unrated
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
Rating: Unrated
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.
Rating: Unrated
2 quarts of mustard, ha.. that has to be 2 teaspoons
Rating: Unrated
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!