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Clean recipe · butterandthyme.com

Honey Pasta Salad

Bursting with mandarin orange flavor and full of colorful veggies, this honey pasta salad is the ultimate sweet and savory summer side dish.

Original recipe: butterandthyme.com

Yield:
8 servings
Prep:
2 hr 20 min
Cook:
10 min
Total:
30 min
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Honey Pasta Salad

Ingredients

  1. 1 lb. bow-tie pasta (Farfalle)
  2. 1 can (15 oz.) mandarin oranges in light syrup, drained, and juices reserved*
  3. 6 oz. roasted red peppers drained and finely chopped
  4. 8 oz. green bell pepper, diced small
  5. 4 oz. red onion, diced small
  6. 2 oz. sunflower seed kernels, raw, unsalted
  7. 2 tbsp. parsley, chopped
  8. Salt and pepper to taste
  9. 1/2 cup honey
  10. 6 tbsp. lemon juice
  11. 3 tbsp. white wine vinegar
  12. 3 tbsp. mandarin orange syrup (from drained mandarin oranges)*
  13. 2 tbsp. garlic, minced
  14. 2.5 tsp. Dijon mustard
  15. 3/4 cup neutral oil, i.e. grapeseed oil
  16. Salt and pepper to taste

Instructions

  1. al dente according to package instructions. Make sure to salt the pasta water (approximately 1 teaspoon salt per quart of water)! Drain the pasta in a colander and rinse well under cold water.
  2. While the pasta is cooking, make the honey lemon vinaigrette: combine all ingredients except oil in a mixing bowl. Slowly drizzle in the oil while whisking and continue to whisk until well combined.
  3. add the cooked and cooled pasta to a large mixing bowl. Then add all the remaining pasta salad ingredients (except the mandarin oranges) and pour the prepared vinaigrette over the top. Gently toss to combine until everything is evenly coated, then gently stir in the oranges.
  4. Cover the bowl with a lid and refrigerate until ready to serve. Wait at least 2 hours, ideally 24 hours for best results. Serve chilled or at room temperature.