Spring pasta salad with vegetables

Ingredients

For 4 servings

• •320 g 320 g Farfalle
• •150 g 150 g Peas (fresh)
• •1 1 boot(s) Green asparagus tip(s)
• •8 8 Radius
• •200 g 200 g Cherry tomato sauce
• •0.5 0.5 Cucumber(s)
• •2 2 Cuboule brin(s)
• •120 g 120 g Feta
• •10 g 10 g Fresh basil
• •1 1 Lemon (juice)
• •4 c. à soupe 4 tablespoons Tuna marinated with olive oil
• •1 c. à café 1 Tbsp. Dijon Mustard
• •1 c. à café 1 tbsp Honey
• •Salt
• •Black pepper

Method

1. 1.Cooking
2. 2.Heat a large saucepan of salted water. When the water ends, dive the farfalle, peas, and asparagus tips cut into sections. Cook according to the time indicated on the pasta pack and until the vegetables become tender. Drain everything, then cool under cold water.
3. 3.Preparation
4. 4.While cooking pasta, take the time to wash the radishes, cut them into thin slices. Cut the cucumber into half-brondels. Cut the cherry tomatoes in half or four depending on their size. Finely slice the chives. Place all these vegetables in a large salad bowl.
5. 5.Assembly
6. 6.Add cooled pasta, peas, asparagus, cut vegetables, crumbled feta, tuna (drained and crumbled if necessary) and chiseled basil to the salad bowl. Gently mix all ingredients to evenly distribute flavors and textures.
7. 7.seasoning
8. 8.Prepare a vinaigrette in a small bowl: mix lemon juice, Dijon mustard, honey, a fillet of olive oil with tuna, salt and black pepper. Pour the dressing over the salad and mix gently, taking care to coat each ingredient.
9. 9.Rest
10. 10.Cover the salad and place it in the refrigerator for at least 30 minutes before serving. This allows flavors to mix well and enjoy a fresh and fragrant salad when you taste it.