Check ingredients Prepare the dressing by adding all the dressing ingredients into a bowl. Give it a stir and set aside.
To a saucepan, add water and 1 teaspoon of salt. Bring to a boil.
Once boiling, add the pasta. Cook until al dente.
Before draining, add frozen peas and cook for 30 more seconds.
Drain and add to a bowl along with a 1/2 of the dressing. Stir to coat and let cool for 30 minutes.
After 30 minutes, add the remaining dressing, the snap peas and arugula and stir.
Give the salad a taste and adjust the seasoning if desired. Add more salt for extra saltiness, more pepper for more heat and lemon for acidity.
Keep for up to 2 days in the fridge, covered.
Can I use smooth dijon mustard instead of the whole grain type? Yes absolutely!
Can I use a gluten free pasta or another shape of pasta? Yes totally. My suggestions for pasta salads are: fusilli, orecchiette, macaroni and penne.
Can I replace the peas with another frozen vegetable? Yes; I think edamame and corn would work well here. Simply add them in the last 30 seconds of cooking of the pasta, as the recipe indicates.
