Celebrate Easter with this vibrant spring pasta salad with Honeybush Tea Dressing - light, colorful, and bursting with seasonal flavors. Perfect as a side dish or a refreshing main course for your Easter gathering.
Total: 35 mins | Prep: 35 mins
Ingredients:
- 300g bunny figurines pasta
- 1 cup cherry tomatoes, halved
- 1 cup asparagus
- 1 cup baby spinach leaves
- 1/2 cup radishes, thinly sliced
- 1/2 cup cucumber, diced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
Honeybush Tea Dressing
- 3 tbsp extra virgin olive oil
- 1 cup brewed Honeybush Tea (steeped from 2 tbsp tea for 1 min)
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
Cook pasta according to package directions until al dente. Drain and rinse under cold water. Set aside to cool. In a large bowl, combine the cooled pasta, cherry tomatoes, asparagus, baby spinach, radishes, and cucumber. Whisk together all Honeybush Tea dressing ingredients in a small bowl until well combined. Pour the Honeybush Tea dressing over the pasta salad and toss gently to coat. Fold in the fresh mint, basil, feta cheese, and pine nuts. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving. Garnish with extra herbs and a sprinkle of feta before serving. Enjoy!
* For a premium touch, pair this salad with Honeybush Tea or Kyoto Cold Brew for a refreshing Easter brunch spread.