SALAD

4 cups fresh or frozen field peas, cooked, drained, and cooled

8 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped orange bell pepper

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

3 cups chopped cooked chicken (optional)

DRESSING

1/4 cup white wine vinegar

1 tablespoon country-style Dijon mustard

1 tablespoon fresh lemon juice

2 teaspoons honey

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup olive oil

Field Pea And Pasta Salad