Monday, April 23, 2012

Easy Peasy Pasta Salad

Kevin did his best to find Wagon Wheel pasta but just couldn’t make it happen so we used shells instead, which was kinda fun because the peas got stuck in the little shells.  This dish is also yummy cold, perfect for snacking right out of the fridge.

Easy Peasy Pasta Salad  (Choloe’s Kitchen CB)

Sauce can be made 2-3 days in advance and kept refrigerated.

1            small new potato, red or white, peeled and quartered
1            lb. wagon wheel pasta
1 1/2      cups frozen peas
1            clove garlic
3            tablespoons tomato paste
2            tablespoons Dijon mustard
1            tablespoon drained capers
1            tablespoon dried oregano
1            teaspoon dried basil
1            heaping teaspoon sea salt
1/2         cup cold water
2/3         cup olive oil

Place potato in a small saucepan and cover with salted water. Bring to a boil and let cook until tender. Drain, rinse with cold water, and let potatoes cool completely.

Bring a large pot of heavily salted water to a boil. Add wagon wheels and cook according to pkg. Add frozen peas to the boiling pasta right before draining. Drain, rinse with cold water, and drain again. Transfer pasta and peas to a large serving bowl. 

Meanwhile, combine cooled potatoes, garlic, tomato paste, mustard, capers, oregano, basil, salt and water in a food processor. Slowly add the oil in a thin stream and process until smooth. Toss pasta with sauce, and adjust seasoning to taste. Serve at room temperature or chilled.

1 comment:

  1. I am doing a cookbook challenge to cook every recipe from Chloe's Kitchen.
    Hope you don't mind that I added your post to my blog page under "Others who made it".