Garden Pasta Salad

Ingredients:

• 112g pasta (2 servings)
• 1 cup carrots, julienned or grated
• 1/2 cup scallions, thinly sliced
• Lettuce mix (handful)
• Pea-shoot microgreens (handful, loosely chopped)
• 1/4 cup black olives, sliced
• 1/4 cup mint, chopped
• Salt and pepper to taste

For the Dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar or apple cider vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   • Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. 
   • Drain and rinse under cold water to cool down. 
   • Set aside.
2. Prepare the Dressing:
   • In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and pepper until well combined. 
   • Adjust seasoning to taste.
3. Assemble the Salad:
   • In a large bowl, combine the cooked and cooled pasta with the julienned carrots, sliced scallions, lettuce, black olives, and chopped fresh mint.
4. Add the Dressing:
   • Pour the dressing over the pasta and vegetables. 
   • Toss gently until everything is well coated with the dressing.
5. Chill and Serve:
   • Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld together. 
   • Stir gently before serving. 
   • Top with pea-shoot microgreens!
6. Garnish and Serve:
   • Optionally, garnish with additional chopped mint or a sprinkle of grated Parmesan cheese before serving.

Perfect for a light lunch or as a colorful side dish at your next gathering. Enjoy the burst of fresh flavors in every bite!