Pasta Salad With Peas, Cucumber And Fresh Mint

By á-174942

Ingredients

• 8 ounces ditalini, pennette or orzo
• Salt to taste
• 1 English cucumber
• 2 tablespoons olive oil
• 4 large green onions with tops thinly sliced
• 10 ounces 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 black pepper to taste
• 1/2 head romaine lettuce diced small

Details

Servings 6

Preparation

Step 1

Note: Cook 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.

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. Chill the pasta completely, at least 4 hours or overnight.

Add 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.)

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

This recipe yields 6 servings.

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.