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SmellsGreat!
Posts:
12
From:
California
Registered:
5/30/08
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(5 of 5)
Re: Creamy Pasta and Pea Salad
May 30, 2008 11:32 AM
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Mmm this sounds really good, thanks for posting it  |
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(4 of 5)
Re: Creamy Pasta and Pea Salad
May 15, 2008 10:53 PM
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>
TOO TOO CUTE!!!!!!!
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Cin(\0/) |
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Sherrie
Posts:
1,303
From:
Oregon
Registered:
8/23/02
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(3 of 5)
Re: Creamy Pasta and Pea Salad
May 15, 2008 11:57 AM
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Scott, this sounds wonderful! I have an out-of-control patch of mint in my garden and this would make good use of some of it.
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~~"Crock Pot Queen" Sherrie |
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DJ
Posts:
1,761
From:
Texas
Registered:
7/9/03
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(2 of 5)
Re: Creamy Pasta and Pea Salad
May 10, 2008 8:59 AM
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Scott, I'm so gonna make this! Since my husband won't even look at anything with ranch dressing, sour cream, cream or cottage cheese, I'm hoping the buttermilk plus the lemon will be just what he'll receive with this salad!
I'll let ya know! Thanks!
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scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
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(1 of 5)
Creamy Pasta and Pea Salad
May 9, 2008 7:21 PM
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1/2 lb shells or cavatelli
1 tsp extra-virgin olive oil
1-1/2 lbs peas in pod, shelled (about 1-1/2 cups) or frozen
1 large carrot, trimmed, peeled and diced or shredded
3 tbsp chopped red onion
1/2 cup buttermilk
1/2 cup chopped fresh mint leaves plus more for garnish
1 tbsp extra-virgin olive oil
Juice of 1 lemon
1 tsp grated lemon zest
1/2 tsp salt, or more to taste
Cook pasta in large pot of boiling salted water until just done. Rinse with cold water thoroughly to cool and drain. Place in large mixing bowl and toss with olive oil.
Blanch peas in boiling water to cover for 10 to 20 seconds. Plunge into ice water to stop cooking. Drain or use thawed frozen. Combine peas, carrot and red onion with pasta. Toss.
In blender, combine all rest of ingredients. (Salad can be held for several hours, up to 1 day, by refrigerating pasta and dressing in separate airtight containers.)
Allow salad and dressing to return to room temperature, if possible. Pour dressing over salad and toss to mix. Add salt to taste, if needed. Spoon into serving bowl. Garnish with fresh mint leaves.
I'm not a big mint fan so I used some parsley and just added a pinch or two of dried mint. I have added split grape tomatoes for color. If you want some onion flavor in the dressing add some scallion tops to the blender.
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