Summer is filled with bbq’s, potlucks, and picnics. And I can’t do any of them without a pasta salad. And I don’t always want to make the same pasta time and time again.

I was playing around with different flavors, and this honey-dijon version came together perfectly.

Perfect for your 4th of july get-together plans.

Ingredients:

4 cups cooked farfalline pasta, no 95

2 tsp evoo

12 cherry tomatoes, quartered

1 package fresh english peas, cooked in salted water until tender and blanched

1 shallot, peeled and minced

2 tsp honey

1/2 cup mayo

1 tsp dijon mustard

1 tsp salt

Directions:

Toss 4 cups cooked pasta with evoo. Add tomatoes, peas, and shallots, stir to combine.

In a small bowl, whisk together mayo, honey, dijon and salt.

Pour over pasta and vegetables and toss to spread dressing out.