Spring Blossom Sea Shell Blend Pasta Salad

Serving Size: 4-6
Prep Time:  2 Hours, 15 Minutes
Cook Time: 20 Minutes
Total Time:  2 Hours, 35 Minutes


1 lb. Pappardelle’s Spring Blossom Sea Shell Blend
1 red bell pepper, ribs & seeds removed, diced
1 yellow bell pepper, ribs & seeds removed, diced
1 broccoli crown, stem removed & cut into small florets
1 bunch of spring onions, chopped diagonally
1 cup grated Parmesan cheese
Extra-virgin olive oil, to taste

For Vinaigrette:

1/3 cup white wine vinegar
1/2 cup vegetable oil
3 cloves garlic, peeled
1 tsp. Dijon mustard
1 tsp. local raw honey
1 tsp. kosher salt
2 tsp. ground black pepper
4 sprigs thyme, stems removed


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and toss lightly in olive oil. Cool in refrigerator for at least 2 hours.
  2. Add white wine vinegar, 1/3 cup cold water, honey, black pepper, salt, garlic, Dijon mustard, and thyme to an immersion blender. Blend for 20 seconds until vinaigrette is well mixed. Slowly drizzle vegetable oil in to emulsify. Set aside.
  3. In large mixing bowl, add pasta and prepared vegetables. Drizzle vinaigrette and stir to incorporate. 
  4. Divide the pasta into serving dishes and garnish with Parmesan. Serve and enjoy!