Pasta Salad with Wild Blueberries and Spring Peas
2 cups Orecchiette pasta
1 cup frozen Wild Blueberries, thawed for about 10 minutes
1 cup English peas
4 oz drunken goat cheese, chopped into small chunks (you can use any sliceable cheese)
½ cup cherry tomatoes, halved
2 cups microgreens or sprouts
For the Dressing:
4 Tbsp olive oil
2 Tbsp white Balsamic vinegar
½ teaspoon Dijon mustard
1 small garlic clove, minced
½ teaspoon honey
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Cook the pasta as directed. Let cool. Microwave or steam the peas until fork tender. In a large mixing bowl, add the cooled pasta, the cooked peas, the chopped cheese and the halved tomatoes. Stir in the Wild Blueberries.
In a Mason jar, add the salad dressing ingredients and shake well. Pour some of the dressing onto the salad and toss lightly. Layer the bottom of your serving bowl with the microgreens. Add the pasta salad to the greens and serve.
Wild Blue is Good for You!