Monday, July 24, 2017

7-24-17 Pasta-peas-cucumber salad

With fresh corn and tomatoes in abundance, it is the season for pasta salad, and that creates the challenge to avoid repetition. Two ways to do that is to vary the ingredients and the dressing. (In all of my pasta dishes I try to balance the pasta with an equal amount of non-pasta ingredients.)


1.     Campanelle pasta -  3 oz.
2.     Frozen peas – 1 cup
3.     One medium cucumber – diced
4.     Celery
5.     Fresh spearming (or mint) leaves coarsely chopped
6.     Mayonnaise
7.     Cream- about ¼ cup
8.     Fresh lime juice – ½ med. Lime
9.     Salt & pepper to taste


Cook the pasta, drain, and in a bowl add some olive oil to prevent sticking, and chill.
Later, mix in the vegetables and herbs, followed by the dressing.


The spearmint gives a refreshing new flavor to salad and goes well with the peas and cucumber. Of course having fresh corn and tomatoes lying next to it doesn’t hurt.  This is an easy summer meal and can be prepared hours ahead of time.

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