Chilled Farfalle and Pea Salad

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Click To Enlarge Photo: Scott Phillips

1 lb. farfalle pasta
1 medium red onion
1 small red pepper
1 small yellow pepper
1 small orange pepper
1 cup fresh peas
3 garlic cloves
3 oz. sundried tomatoes
6 sprigs parsley
4 to 5 basil leaves
2 sprigs oregano
2 Tbs. Dijon mustard
2/3 cup balsamic vinegar
1/2 cup olive oil
Salt and freshly ground pepper

6 to 8 servings

In a large pot of boiling, salted water, cook the pasta until it’s al dente, drain, and chill.
Chop the onion. Cut the peppers in three different shapes; for example, julienne, rough chop, and cube.

Blanch the peas in boiling water for 2 minutes, drain, and refresh by plunging into cold water to stop the cooking.

Put the garlic, sundried tomatoes, 5 sprigs of the parsley, basil, oregano, and mustard into the bowl of a food processor. Pulse to chop, then add the vinegar. With the motor running, add the oil in a stream to emulsify. Taste and season with salt and pepper.

Toss all ingredients together and chill for at least 2 hours, preferably overnight. Garnish with the remaining sprig of parsley before serving.

Recipe by Sheri Sullivan
February 2001
from issue #31

posted in: peas, salad, pasta