• Cooking Time: 12 min
• Servings: 6-8
• Preparation Time: 15 min
• SALAD
• A few handfuls of sweet snap peas (approx. 200 g), strings removed and cut in 2
• 10-15 cherry tomatoes, cut in half or in 4
• 2 green onions (or the top of fresh onion or 1/4 of a storage onion), chopped
• 1 garlic scape (or 1/2 garlic clove), minced
• 1 medium zucchini (or pattypan or cucumber), cut in half-quarters slices or diced
• 1 rabiole (or kohlrabi bulb or radish), cut in small cubes (optional)
• 1 can of red kidney beans (or black beans or white kidney beans), rinsed (optional)
• Pitted kalamata olives, chopped (to taste)
• 1/4-1/3 cup of extra-virgin olive oil
• Juice of 1 lemon (to taste- optional - you can leave it out if you don't have any)
• 1/2 tsp salt (to taste)
• Ground pepper (to taste)
• A bit of basil, chopped (to taste - ex: 5-6 leaves)
• PASTA
• 500 g of pasta, cooked, rinsed and cooled

1. Mix all ingredients in a large bowl. Mix well. Serve. Adjust lemon, salt and pepper, to taste.

FEATURING: Peas, cherry tomatoes, green onions, garlic scapes (or garlic), zucchini (or pattypan or cucumber), rabiole (or kohlrabi or radish) and basil. This is a quick go-to meal we love to make with the kids or when we don't have much time! We often use leftover pasta from a previous meal to make this meal prep even faster!