Ingredients
8 oz. farfalle pasta, cooked
1 zucchini (#3 cone)
2 yellow squash (#3 cone)
2 nectarines, chopped
1/3 c. parsley, chopped
1/4 c. sliced almonds, toasted
Salt & pepper to taste
Lime Vinaigrette Dressing
1 tbsp. lime zest
2 tbsp. lime juice
2 tbsp. white balsamic vinegar
1 tbsp. Creole mustard
1 1/2 tsp. honey
1 garlic clove (#1 cone)
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. extra virgin olive oil
Directions
Rinse prepared pasta with cold water, and drain well. Gently fold together pasta, zucchini, yellow squash, nectarines, and parsley in 5 Qt. Wok. Whisk together lime zest, lime juice, mustard, honey, garlic, salt, and pepper in a small bowl. Add olive oil in a slow, steady stream, whisking constantly until smooth. Drizzle dressing over salad. Add additional salt and pepper to taste.
Suggestions: Add shredded chicken to salad for a protein boost! For a gluten-free option use quinoa or rice pasta.
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