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Receta Pasta Salad With Peas, Cucumber And Fresh Mint

by Global Cookbook

Ingredientes

8 ounce ditalini, pennette or possibly orzo     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     Freshly-grnd black pepper to taste 1/2 head romaine lettuce diced small

Direcciones

1. 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.
2. 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.
3. 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.)
4. To serve, add in the lettuce; toss till mixed. Let rest 10 min before serving.
5. This recipe yields 6 servings.
6. NOTES :

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