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dresser makeover diy with peel & stick wallpaper + 3 tips for adding texture to your furniture pieces | NEVER SKIP BRUNCH by Cara Newhart

** Photography by Bea Moreno Ingredients For the Lemon-Tahini Dressing: ⅓ Cup Olive Oil ¼ Cup Tahini ¼ Cup Water 1 Lemon, juiced and zested 1 Small Shallot 2 Cloves Garlic 2 Teaspoons Maple Syrup 1 Teaspoon Dijon Mustard Sea Salt Ground Black Pepper For the Pasta Salad: ¾ Pound Asparagus 1 Cup Green Peas, fresh or frozen 1 Pound Pasta, I like rotini, but any pasta works well 1 Can Chickpeas, drained and rinsed 4 Green Onions, finely sliced 6 Radishes, finely sliced into half-moons ½ Cup Flat Leaf Parsley, chopped ½ Cup Fresh Dill, chopped ½ Cup Feta Cheese, crumbled 1 Pound Chicken Breast, cubed Instructions To make this pasta salad, start by preparing the dressing

dressings-and-dips

COLOR:WISTERIA

Assembly Combine spinach, sliced strawberries, and toasted pecans (some whole some chopped) in a large serving bowl (or in 4 individual salad bowls)