Spring Pasta Salad 
12 oz. farfalle (bowtie) pasta (4 C. cooked)
2 1/2 C. broccoli florets
2 C. asparagus, chopped in 1-2 in. pieces 1 1/2 C. green beans, halved
1/2 C. red onion, thinly sliced
1/3 C. lemon juice, freshly squeezed
1 tsp. Dijon mustard
4 Tbs. olive oil
2 Tbs. capers, coarsely chopped
1/2 tsp. salt
1/8 tsp. pepper
Bring a large pot of water to a boil and cook pasta per package directions. Add broccoli, asparagus, and green beans to the pot about 3 minutes before pasta is scheduled to be done. Once the veggies are bright green, drain the pasta and veggies. While the pasta is boiling, add lemon juice, Dijon mustard, salt, and pepper to a large bowl. Mix to combine.
Slowly drizzle in the olive oil while whisking to create your dressing for the pasta. Add in the capers and onions. When the pasta and veggies have finished cooking and are drained, add to the dressing mixture and toss. Cover and refrigerate until ready to serve.