Salads: Silver Palate's Pasta Salad

By JoFClark

Ingredients

• 4 T salt
• 1/2 lb green fettuccine
• 1/2 lb regular egg fettuccine
• 1/3 cup olive oil
• 1/2 cup finely chopped purple onion
• 3/4 lb snow peas
• 1/3 lb sugar snap peas
• 3/4 lb prosciutto - julienned
• 2 ripe tomatoes, quartered
• 2 sweet red peppers - julienned
• 8 scallions cut diagonally into 1/2" pieces
• 1/2 cup snipped chives, basil or other fresh herbs
• Fresh ground pepper to taste
• 4 T raspberry vinegar
• 1/4 cup grated Parmesan cheese
• 1 cup imported black olives
• Grated zest of 1 orange, lemon or lime

Details

Servings 6

Preparation

Step 1

Cook fettucine in 4 quarts water and 2 T salt. Cook til tender but firm and drain (al dente)
Transfer pasta to mixing boil and toss with oil and chopped onion.
Set aside to cool.
Cook in 4 quarts boiling water and 2 T salt, snow and sugar snap peas.
Cook 1 minute, drain and plunge into ice water for 10 minutes.
Drain and pat dry.
Add peas to pasta and ham, tomatoes, red pepper, scallions and herbs.
Season with salt and pepper.
Sprinkle on raspberry vinaigrette to taste.
Tocc with Parmesan cheese.
Taste & correct seasonings.
Arrange pasta on platter and sprinkle olives and zest.
Serve at room temperature.