Pasta and Peas Salad
Serves 6 to 8
This recipe for pasta salad with peas has more peas than most I have tasted, which makes it special. It is very easy and delicious as a side dish for a family meal or a potluck event. Please use fresh basil, not dried. It adds so much flavor in this dish and complements the peas perfectly.
- 2 cups frozen green peas, defrosted
- 8 ounces (about 2 cups dried) rotini, spirals or similar pasta
- 1 small onion, finely chopped
- 1/2 cup sour cream (can use reduced fat)
- 1 teaspoon Dijon mustard
- Juice of 1 small lemon
- About 1/4 cup milk or cream (see notes below)
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
- 2 tablespoons freshly grated Parmesan cheese
Cook the pasta according to package directions for al dente. Drain well. Toss with the peas and onions. Meanwhile, place the sour cream, mustard, lemon juice and cream or milk in a small bowl and stir until well combined. Pour on the pasta and toss well to coat. Add the basil, salt, pepper and cheese; toss again. Serve at room temperature. (Can be made up to one day ahead, refrigerated, then brought back to room temperature before serving.)
Notes: Whether to use milk or cream is a matter of preference. Of course, cream makes the sauce richer and creamier. But milk works just as well, and I have used nonfat milk to lessen the fat content. Add it gradually so that the sauce does not get too thin. This recipe works as well with white, whole wheat or multigrain pasta.