Wild Green Pasta Salad
By Chef Debbi Dubbs

  • Ingredients

  • 1/4 pound Rotini Pasta cooked and cooled
  • 1 bunch Asparagus cut into 1 inch pieces
  • 1 Shallots diced
  • 1 clove Organic Garlic minced
  • 1/4 cup Red Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1 pint Organic Cherry Tomatoes cut in half
  • 1 tablespoon Basil cut into a chiffonade
  • 1 tablespoon Tarragon chopped
  • 1 bunch Dandelion Greens rough chopped
  • 1/2 cup Mozzarella Cheese cut into 1/2 inch cubes
  • 1/4 cup Parmesan Cheese freshly grated

  • Directions

  • Blanch asparagus in boiling, salted water.

  • Plunge into an ice bath to stop the cooking process, when cool drain and dry well.

  • Mix together shallot, garlic, red wine vinegar and mustard, slowly drizzle in oil while whisking, season with salt and pepper.

  • Set dressing aside.

  • Gently toss together remaining ingredients, dress with salad dressing and toss just before serving.

  • Garnish with parmesan cheese.