Spring Asparagus and Snap Pea Penne Salad

By Mike_67

Ingredients

• 1 pound dried penne pasta
• 2 tablespoons extra virgin olive oil
• 1 pound asparagus cut diagonally in 1 1/2 inch pieces
• 16 ounce package frozen sugar snap peas
• 16 ounce package frozen Edamane beans
• 1 seedless orange
• 1/4 cup red wine vinegar
• Freshly ground black pepper
• 1/4 cup finely chopped fresh chives

Details

Servings 4

Preparation

Step 1

Cook penne according to package directions. Drain pasta and toss with 1 tablespoon olive oil. Cover and cool completely in the refrigerator (at least one hour).

Bring another large pot of salted water to a boil over high heat. Add asparagus and cook until tender, 4 to 5 minutes. Using a slotted spoon, remove asparagus, drain and cool completely in refrigerator.

Add the snap peas to water, return to boiling and cook until tender, 1 to 2 minutes. Drain and cool completely in refrigerator.

Cool Edamane beans according to package directions; cool completely in refrigerator.

Zest and juice orange.

In a large bowl, whisk together remaining tablespoon of olive oil, orange zest and juice, vinegar, salt and pepper. Add to pasta, asparagus, sugar snap peas, Edamane beans and chives. Toss well and serve