Pea and Orecchiette Salad
Servings: 4
Ingredients
- 10 oz fresh, shelled English peas
- 8 oz snap peas or snow peas
- 8 oz orecchiette pasta
- 2 tbsp olive oil
- 3 tbsp white balsamic vinegar divided
- 1 medium shallot minced
- 1 clove garlic
- 2 scallions thinly sliced
- 1 lemon zested and juiced
- 8 oz perlini (fresh mozzarella pearls)
- 1 cup baby spinach or other tender greens coarsely chopped
- 2 tbsp fresh mint chiffonade
Instructions
- In a small bowl, mix olive oil, 1 tbsp balsamic vinegar, lemon zest, shallot and garlic. Set aside.
- Bring a pot of water large enough to cook pasta to a boil. Blanch snap peas 1-2 minutes and remove to colander (keep boiling water on stove). Rinse peas under cold water until cool. Set aside
- Cook pasta in reserved boiling water according to package directions. Drain, do not rinse, and transfer to a large, shallow bowl. Add olive oil mixture to hot pasta and mix well to combine. Allow pasta to cool to room temperature.
- When pasta has cooled, add peas, snap peas, mozzarella, spinach, scallions and mint. Toss well. Drizzle remaining 2 tbsp balsamic vinegar and mix well. Salt and pepper to taste, serve at room temperature.