Ingredients
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1 garlic clove, peeled, grated
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1 1/2 teaspoons Dijon mustard
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2 tablespoons apple cider vinegar
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1 tablespoon water
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1/3 cup extra virgin olive oil
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1 teaspoon honey
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salt and pepper, to taste
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8 ounces medium pasta shells
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4 red radishes, sliced thin
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1 cup sweet peas, defrosted
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1/4 cup sliced ripe olives
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4 ounces cheddar cheese, cut in 1/2 inch cubes
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1/4 cup finely chopped red onion
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Instructions
- In a jar with a tight fitting lid, combine the dressing ingredients and shake vigorously until well combined, set aside.
- In a large pot bring 2 quarts of salted water to a rapid boil, stir in pasta and cook for 10 minutes or until al dente.
- Drain the pasta and rinse for 2 to 3 minutes under cool water, drain well.
- In a large bowl combine the pasta, radishes, peas, olives, cheese and onion. Stir in the basil, drizzle with dressing and stir to combine.
- Chill and enjoy.