Orecchiette, Cabbage and Pea Salad

• 400g orecchietti pasta, or pasta shells
• 2 tablespoons butter
• 6 button yellow squash, sliced
• 250g savoy cabbage, 1/2 small thinly sliced
• 1 bunch spring onions, thinly sliced
• 1 cup frozen peas, thawed
• 3/4 cup KRAFT Coleslaw Dressing
• 2 tablespoons wholegrain mustard
• 1 tablespoon honey
• 1/2 cup chicken stock
• 1/4 cup chopped fresh dill
• salt and pepper, to taste

1. Cook pasta in boiling water until al dente; drain.
2. Heat butter in saucepan pan and panfry the squash until light golden; remove.
3. Add cabbage, spring onions and peas to pan, then saute 3-4 minutes until tender.
4. Add dressing, mustard, honey, stock and pasta and stir over medium-low heat, until warmed through.
5. Remove form the heat and stir in the dill and seasoning.
6. Serve salad as a side with roasted meat.

orecchietti pasta, butter, yellow squash, savoy cabbage, spring onions, frozen peas, wholegrain mustard, honey, chicken stock, dill, salt

Taken from www.kraftrecipes.com/recipes/orecchiette-cabbage-pea-salad-110921.aspx (may not work)