Fig Balsamic & Rosemary Olive Oil Pasta Salad

Ingredients – Salad

• 8 ounces farfalle
• 1 cup snap peas, trimmed and halved
• 1 cup asparagus, chopped into 1-inch pieces
• ½ cup radishes, thinly sliced
• ¼ cup red onion, thinly sliced
• ½ cup crumbled goat cheese or feta
• ¼ cup toasted almonds
• Fresh mint, for garnish

Ingredients – Dressing

• 3 tablespoons Rosemary Fused Olive Oil
• 1½ tablespoons Black Mission Fig Dark Balsamic
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt & pepper, to taste

Directions

1. Bring a pot of salted water to a boil.
2. Cook the farfalle until al dente.
3. During the last 2 minutes of cooking, add the snap peas and asparagus.
4. Drain and rinse under cool water to stop the cooking.
5. In a large bowl, whisk together the rosemary olive oil, fig balsamic, Dijon mustard, honey, salt, and pepper.
6. Add the pasta, cooked vegetables, radishes, red onion, and half of the goat cheese to the bowl.
7. Toss gently to combine.
8. Top with the remaining goat cheese, toasted almonds, and fresh mint.
9. Chill for 2 hours, then serve.