Pasta salads are a great way to feed a lot of people or feed them over a couple of meals in one fell swoop. Plus it is a great way to clean out any random vegetables in your fridge.
2 bunches radish, sliced thinly and greens roughly chopped
1 bunch broccolini, sliced thinly
1 bag spinach or baby kale, roughly chopped
2 lemons, zest and juice
3/4 cup olive oil
2 tbsp whole grain mustard
10 sprigs parsley, dill, cilantro or a mix, roughly chopped
Method
Boil the pasta to al dente
Place the vegetables in the colander and pour the pasta water over the vegetables when draining the pasta
Transfer everything to a large mixing bowl and toss with the lemon zest, juice, olive oil, and mustard seasoning liberally with salt and pepper
Add the herbs and toss to combine
Taste and adjust seasoning as desired. NOTE that if the pasta salad is served cold, it will require more seasoning than if it is served room temperature.