½cupfresh or frozen sweet peas, thawed and blanched
2green onions, finely sliced
1stalk celery, finely diced
½cup*mayonnaise
1Tbspchopped capers
1Tbsplemon juice
2tsplemon zest
⅓cupchopped fresh dill
salt and pepper to taste
1cupgrape tomatoes, quartered
Boston lettuce
lemon wedges for garnish
1
Cook the pasta in a medium saucepan of salted boiling water until al dente. Drain, rinse lightly and drain again. Let cool completely.
2
Place the pasta in a large bowl. Add all other ingredients except the tomatoes, Boston lettuce and lemon wedges. Mix well. Season with salt and pepper to taste.
3
Spoon pasta salad into Boston lettuce cups and garnish with tomatoes and lemon wedges. (Or line a bowl or platter with some of the greens and place the salad on top. Garnish with the tomatoes and lemon wedges or slices.)
Options:
- sliced blanched snow peas
- sliced blanched asparagus
- if you don’t like canned tuna, use salmon (add a bit of smoked salmon, too)
4
*you could substitute ¼ cup mayonnaise plus ¼ cup Stonewall Kitchen Garlic Aioli for ½ cup mayonnaise
½cupfresh or frozen sweet peas, thawed and blanched
2green onions, finely sliced
1stalk celery, finely diced
½cup*mayonnaise
1Tbspchopped capers
1Tbsplemon juice
2tsplemon zest
⅓cupchopped fresh dill
salt and pepper to taste
1cupgrape tomatoes, quartered
Boston lettuce
lemon wedges for garnish
Directions
1
Cook the pasta in a medium saucepan of salted boiling water until al dente. Drain, rinse lightly and drain again. Let cool completely.
2
Place the pasta in a large bowl. Add all other ingredients except the tomatoes, Boston lettuce and lemon wedges. Mix well. Season with salt and pepper to taste.
3
Spoon pasta salad into Boston lettuce cups and garnish with tomatoes and lemon wedges. (Or line a bowl or platter with some of the greens and place the salad on top. Garnish with the tomatoes and lemon wedges or slices.)
Options:
- sliced blanched snow peas
- sliced blanched asparagus
- if you don’t like canned tuna, use salmon (add a bit of smoked salmon, too)
4
*you could substitute ¼ cup mayonnaise plus ¼ cup Stonewall Kitchen Garlic Aioli for ½ cup mayonnaise
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