3 cups cooked pasta (don’t use long noodles)
1 1/2 cups fresh raw Purslane leaves
1 1/2 cups grape or cherry tomatoes, cut in half
1/4 cup minced green onions
1/4 cup olive oil
1/8 cup vinegar
1 small clove garlic
pinch of salt
1 tsp Dijon mustard
1/2 Tbsp honey
1/2 cup fresh, chopped wild greens (or parsley)
Whiz everything together in a blender or food processor.
Combine cooled pasta, Purslane, grape tomatoes, and onions in a salad bowl.
Add the dressing and let marinate for several hours or overnight in the refrigerator.