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Ingredientes
- 8 ounce ditalini, pennette or possibly orzo
- Â Â Salt to taste
- 1 x English cucumber
- 2 Tbsp. extra virgin olive oil
- 4 lrg green onions with tops thinly sliced
- 10 ounce frzn tiny peas thawed
- 1/3 c. chopped mint leaves
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. white wine vinegar
- 2 Tbsp. light mayonnaise
- 1/2 c. buttermilk shaken well
- Â Â Freshly-grnd black pepper to taste
- 1/2 head romaine lettuce diced small
Direcciones
- Note: Cook the pasta and cucumbers ahead to allow time for chilling before they are tossed with the dressing. Which way, the flavors are not absorbed by the pasta.
- Cook the pasta in boiling salted water according to the package instructions. While 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. Refrigeratethe pasta completely, at least 4 hrs or possibly overnight.
- Add in the onions, peas, mint, balsamic and wine vinegars, mayonnaise, buttermilk, 1 1/2 tsp. salt and pepper to taste. Toss till the pasta is well-coated. Taste; adjust seasoning. (This can be mixed several hrs ahead or possibly overnight and refrigerated, covered airtight.)
- To serve, add in the lettuce; toss till mixed. Let rest 10 min before serving.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 77 | 63% |
| Total Fat 8.68g | 11% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 180mg | 5% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.57g | 2% |
| Protein 3.07g | 5% |
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