Pasta Salad With Peas, Cucumber And Fresh Mint

Recipe Ingredients

8 oz	227g	Ditalini, pennette or orzo
		Salt - to taste
1		English cucumber
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Green onions with tops - thinly sliced (large)
10 oz	284g	Frozen tiny peas - thawed
1/3 cup	30g / 1.1oz	Minced mint leaves
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	White wine vinegar
2 tablespoons	30ml	Light mayonnaise
1/2 cup	118ml	Buttermilk - shaken well
		Freshly-ground black pepper - to taste
1/2		Romaine lettuce - diced small

Recipe Instructions

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.

Source:
The Los Angeles Times, 06-20-2001

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