Lemony colored pearl salad

Lemony colored pearl salad

Directions: 10 minutes
Cook time: 10 minutes
Servings: 6
Allergens: Milk, Mustard, Wheat and triticale,
Express Plan ahead Vegetarian

Ingredients

  • 250 ml (1 cup) mini-pearl pasta (acini di pepe)
  • 250 ml (1 cup) frozen peas
  • 15 ml (1 tbsp.) mustard
  • Juice and zest of 2 lemons
  • 2 green onions, finely chopped
  • 60 ml (¼ cup) parsley, finely chopped
  • 45 ml (3 tbsp.) mint, finely chopped
  • 60 ml (¼ cup) olive oil
  • Salt and pepper
  • 270 ml (½ can) chickpeas, rinsed and drained
  • 250 ml (1 cup) fresh Quebec blueberries
  • 250 ml (1 cup) corn kernels
  • 200 g (1 tub) bocconcini pearls

Directions

  1. Cook the pasta in salted boiling water for about 9 minutes (or according to the instructions on the package).
  2. Add the frozen peas 4 minutes before the pasta is done.
  3. Drain and pour into a large bowl. Set aside to cool.
  4. Meanwhile, prepare the dressing: blend mustard, lemon juice and zest, green onion, parsley, mint, salt, and pepper. Add a drizzle of olive oil while whipping.
  5. Add rinsed and drained chickpeas, blueberries, corn, and bocconcini pearls to the pasta.
  6. Add dressing and toss well.

Tips

This recipe is also delicious with Israeli couscous.