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Categories: Salads, Sides, Vegetarian

Pasta salad with peas, cucumber and mint

Pasta salad with peas, cucumber and mint
Los Angeles Times

Consider this easy, refreshing, colorful menu for a lunch or brunch. The salmon can be fixed as much as a day ahead, though it tastes best if poached just a few hours before serving. The only real last-minute work is ... Read more

Total time: 30 minutes plus 4 hours chilling | Serves 6
  • 8 ounces ditalini or any other small pasta such as pennette or orzo
  • Salt
  • 1 English cucumber
  • 2 tablespoons olive oil
  • 4 large green onions, with tops, thinly sliced
  • 1 (10-ounce) package frozen tiny peas, thawed
  • 1/3 cup minced mint leaves
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 2 tablespoons light mayonnaise
  • 1/2 cup buttermilk, shaken well
  • Freshly ground pepper
  • 1/2 head romaine lettuce, diced small

Step 1Cook the pasta and cucumbers ahead to allow time for chilling before they are tossed with the dressing. That way, the flavors are not absorbed by the pasta.

Step 2Cook the pasta in boiling salted water according to the package instructions.

Step 3While the pasta cooks, split the cucumber lengthwise, remove the seeds and dice it small. Just before draining the pasta, stir in the cucumber to blanch it. Drain the pasta and cucumber and return them to the pot. Stir in the oil. Chill the pasta completely, at least 4 hours or overnight.

Step 4Add the onions, peas, mint, balsamic and wine vinegars, mayonnaise, buttermilk, 1 1/2 teaspoons salt and pepper to taste. Toss until the pasta is well-coated. Taste; adjust seasoning. (This can be mixed several hours ahead or overnight and refrigerated, covered airtight.)

Step 5To serve, add the lettuce; toss until mixed. Let rest 10 minutes before serving.

Each serving:
158 calories; 267 mg sodium; 2 mg cholesterol; 7 grams fat; 1 gram saturated fat; 20 grams carbohydrates; 5 grams protein; 3.96 grams fiber.
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