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


  1. Cook pasta according to package directions and set aside.

  2. 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.

  3. 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.

Recipe by    Ancient Harvest

Recipe by Ancient Harvest

recipes, recipeDan Nehring