Pea, Broccoli and Feta Salad

By Joelene

Ingredients

• 1/2 lb. whole wheat penne
• 1 head of broccoli, cut into small florets
• 4 tsp. red wine vinegar
• 1 tsp. Dijon mustard (you could use regular mustard if you don’t have Dijon)
• 1 tsp. honey
• 3 tbsp. extra virgin olive oil
• 1/3 c. frozen peas, thawed
• 1/4 tsp. red pepper flakes
• 1/4 c. chopped fresh mint
• 1/4 c. chopped flat-leaf parsley
• 1 c. crumbled feta cheese
• sea salt and black pepper

Preparation

Step 1

Cook penne in a pot of boiling salted (sea or kosher salt is best!) water according to package directions. Add the broccoli florets for the last three minutes of cooking. Drain and set aside.

Meanwhile, combine the vinegar, mustard, honey and olive oil in a small container (that has a lid) with a pinch of salt and pepper. Shake well with the lid on.

Toss the pasta and broccoli with half of the dressing in a large bowl. Stir in the peas and red pepper flakes and leave to cool.

Once the pasta is cool, add the chopped herbs and feta. Toss with the remaining dressing, add salt and pepper to taste, and serve.