Best 2 Snap Pea Pasta Salad With Lemon Vinaigrette Recipes

In the realm of culinary delights, embark on a refreshing journey with our enticing Snap Pea Pasta Salad with Lemon Vinaigrette. This delectable dish tantalizes taste buds with a medley of flavors and textures. Succulent snap peas, bursting with springtime sweetness, dance harmoniously with al dente pasta, creating a symphony of flavors. A refreshing lemon vinaigrette, infused with aromatic herbs, brightens the palate, while crumbled feta cheese adds a delightful tang and creamy texture. This vibrant salad is not just a feast for the taste buds but also a visual masterpiece, adorned with colorful cherry tomatoes, red onion, and fresh parsley. Get ready to savor a dish that embodies the essence of freshness, making it perfect for warm-weather gatherings or as a delightful side dish to grilled meats or fish. In addition to the main recipe, this article also offers a delightful twist with a recipe for a tangy Lemon-Dill Dressing, a zesty Avocado-Lime Vinaigrette, and a creamy Avocado-Feta Dressing, each adding a unique flavor profile to complement the crisp snap peas and pasta.

Let's cook with our recipes!

SUGAR SNAP PEA SALAD WITH LEMON-MINT VINAIGRETTE

Sugar Snap Pea Salad With Lemon-Mint Vinaigrette image

Make and share this Sugar Snap Pea Salad With Lemon-Mint Vinaigrette recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil (I didn't use that much)
3 tablespoons chopped of fresh mint
2 tablespoons lemon juice
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 lb sugar snap pea, trimmed
1/3 cup chopped pistachios

Steps:

To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.
Drain.
Toss peas with 3 TBS Lemon-Mint Vinaigrette.
Stir in pistachios.

Nutrition Facts : Calories 224.5, Fat 18.4, SaturatedFat 2.5, Sodium 17.2, Carbohydrate 13.9, Fiber 5, Sugar 3.3, Protein 4.5

SNAP PEA PASTA SALAD WITH LEMON VINAIGRETTE

SNAP PEA PASTA SALAD WITH LEMON VINAIGRETTE image

Categories Bean Quick & Easy Boil

Yield 8-10 servings

Number Of Ingredients 23

Ingredients

For the Vinaigrette:
1/3 cup fresh lemon juice
1 Tbs. whole-grain mustard
1 Tbs. finely chopped shallot
1-1/2 tsp. honey
1 tsp. finely grated lemon zest
1/2 cup extra-virgin olive oil
2 Tbs. chopped fresh dill
2 Tbs. chopped fresh chives
3/4 tsp. kosher salt
Freshly ground black pepper
For the Salad:
kosher salt
1/2 lb. campanelle
1.5 cups sugar snap peas, boiled until just crisp-tender and drained sugar
1.5 cups bell pepper matchsticks (2 to 3 inches long)
1.5 cups fresh or frozen corn kernels, boiled until just crisp-tender and drained
1.5 cups carrot matchsticks (2 to 3 inches long)
1 Tbs. extra-virgin olive oil
4 oz. fresh goat cheese, crumbled (1/2 cup)
2 Tbs. pitted and slivered olives; more to taste
2 Tbs. chopped fresh flat-leaf parsley; more to taste
freshly ground pepper

Steps:

For the Vinaigrette: Combine the lemon juice, mustard, shallot, honey, and zest in a medium bowl and set aside for 5 to 10 minutes to let the shallot's flavor mellow. Whisk in the oil. Stir in the herbs and season with salt and pepper to taste. The vinaigrette can be made up to a day ahead and stored, covered, in the refrigerator. For the Salad: Put 4 to 6 quarts of salted water in a large pot and set it over high heat. Once the salt has dissolved, taste the water-it should taste like sea water. If it doesn't, add more salt. Bring the water to a boil and add the pasta. Cook the pasta according to the package instructions until just al dente. Drain the pasta thoroughly by shaking it in a colander, then immediately pour it out onto a rimmed baking sheet to cool. Toss the pasta with the olive oil to prevent sticking. Transfer the cooled pasta to a large serving bowl. Add the snaps, bell peppers, corn, and carrots to the pasta and toss. Add the goat cheese, olives and parsley, plus just enough of the vinaigrette to moisten the pasta. Toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little more olives and parsley, vinaigrette or salt and pepper. Serve as soon as possible.

Tips:

Choose fresh snap peas: Look for snap peas that are bright green and have a crisp texture. Avoid any peas that are yellowed or have brown spots.
Cook the snap peas properly: To retain their鮮豔色彩 and nutrients, cook the snap peas for a brief period. Overcooked snap peas can become mushy and lose their flavor.
Make the lemon vinaigrette ahead of time: The dressing can be made up to a day in advance. This will allow the flavors to meld and develop.
Use a variety of vegetables: In addition to snap peas, this salad can be made with other vegetables such as cherry tomatoes, bell peppers, or cucumbers.
Add some protein: For a more satisfying salad, add some grilled chicken, shrimp, or tofu.
Serve the salad chilled: This salad is best served cold. Chill it for at least 30 minutes before serving.

Conclusion:

This snap pea pasta salad with lemon vinaigrette is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.

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