Mediterranean Pasta Salad

Recipe courtesy of Julie Bondy Roberts

I mentioned to my sister in law Julie that we had local wild watercress.  She sent me this recipe.  As she doesn’t have watercress available locally she subs asparagus, another great spring offering.  I particularly love the well used recipe card.  It shows a recipe that was frequently made.
 
12 oz Pasta
¼ cup lemon juice
½ cup olive oil
1 Tbsp Dijon Mustard
1 tsp Salt
½ cup Greek (Kalamata) Olives
½ cup sundried tomatoes
¼ cup pine nuts, toasted
1 cup watercress

Note:   I added Feta and subbed asparagus

Mix lemon juice, oil, mustard and salt. Toss with pasta and remaining ingredients. Serve at room temperature.