Spring Penne Salad
1 (8 oz) package Ancient Harvest Supergrain™ Green Lentil & Quinoa Penne
2 medium carrots, peeled and grated
4 radishes, trimmed, halved, and thinly sliced
1 bunch spring onions, white and light green parts, thinly sliced
1 c. corn kernels, fresh or frozen (thawed)
1 c. peas, fresh or frozen (thawed)
1/4 c. extra virgin olive oil, divided
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
1 tbsp. fresh chopped thyme
1 tsp. dijon mustard
4 c. baby arugula or mixed baby greens
Sea salt and pepper to taste
Cook pasta according to package directions and set aside.
While pasta is cooking, heat two teaspoons oil in a saucepan or skillet on medium heat. Add carrots, radishes, spring onions, corn, and peas and lightly saute, 2-3 minutes.
In a medium bowl, whisk together lemon juice, zest, thyme, mustard, and olive oil. Add vegetables, warm pasta and arugula or greens. Season with salt and pepper.