Creamy Pea and Pasta Salad (photo by Esther Groen, stock.xchng)

Creamy Pea and Pasta Salad

Published in Salads

Substitute sweetcorn kernels and diced red and green pepper for the peas and carrot to make a change.

Ingredients: Salad:

  • 500 g shell pasta
  • 1 tsp olive oil
  • 1½ cups young peas (petits pois)
  • 1 very large carrot, peeled, diced small
  • 3 tbl chopped onion (red, if possible)

Ingredients: Dressing:

  • ½ cup buttermilk
  • ½ cup mint leaves, chopped
  • 1 tbl olive oil
  • juice of 1 lemon
  • 1 tsp grated lemon zest
  • salt & freshly ground black pepper to taste

Preparation:

  • Cook pasta al dente, drain. Place in a large bowl and toss with 1 teasp olive oil.
  • Cook peas till tender, and add to the pasta with the carrot and onion.
  • Blitz all the dressing ingredients together in a blender or processor, season to taste and pour over the pasta. Stir carefully to coat.
  • Garnish with whole mint leaves and serve at room temperature.

Serves 6.

Primary Ingredients: , , , ,

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