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** Photography by Bea Moreno Ingredients For the Lemon-Tahini Dressing: Cup Olive Oil Cup Tahini Cup Water 1 Lemon, juiced and zested 1 Small Shallot 2 Cloves Garlic 2 Teaspoons Maple Syrup 1 Teaspoon Dijon Mustard Sea Salt Ground Black Pepper For the Pasta Salad: Pound Asparagus 1 Cup Green Peas, fresh or frozen 1 Pound Pasta, I like rotini, but any pasta works well 1 Can Chickpeas, drained and rinsed 4 Green Onions, finely sliced 6 Radishes, finely sliced into half-moons Cup Flat Leaf Parsley, chopped Cup Fresh Dill, chopped Cup Feta Cheese, crumbled 1 Pound Chicken Breast, cubed Instructions To make this pasta salad, start by preparing the dressing
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I just dont think it is as customer friendly as it should be, and I still think $173 is a lot of money if you dont get exactly what you want in every shipment
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We also recommend packing flip flops (for the beach or pool) if you don't want to buy them there
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