Best 4 Snap Pea Pasta Salad With Lemon Vinaigrette Recipes
When it comes to summer salads, snap pea pasta salad with lemon vinaigrette is a refreshing and flavorful dish that is sure to please. Featuring crispy snap peas, tender cooked pasta, fresh herbs, and a zesty lemon dressing, this vibrant salad offers a symphony of flavors and textures. Enjoy it as a light and refreshing lunch, a delightful side dish at your next barbecue, or even as a colorful addition to your weekend brunch. With its perfect balance of sweet, tangy, and savory notes, this salad is sure to leave you craving more.
Here are our top 4 tried and tested recipes!
SNAP PEA PASTA SALAD WITH LEMON VINAIGRETTE
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.
SUGAR SNAP PEA SALAD WITH LEMON-MINT VINAIGRETTE
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
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 SALAD
When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUGAR SNAP PEA SALAD WITH LEMON AND DILL
Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.
Provided by VirginiaWillis
Categories Bean and Pea Side Dishes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg
Tips:
- For the best flavor, use fresh snap peas. If you can't find fresh snap peas, you can use frozen snap peas, but be sure to thaw them completely before using.
- You can use any type of pasta for this salad, but short pastas like penne or rotini work best.
- To make the lemon vinaigrette, use a good quality olive oil and fresh lemon juice. You can also add a bit of Dijon mustard or honey to taste.
- If you don't have time to make the lemon vinaigrette, you can use a store-bought vinaigrette dressing.
- This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Conclusion:
Snap pea pasta salad with lemon vinaigrette is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover snap peas. This salad is easy to make and can be tailored to your own taste. For example, you can add other vegetables, such as tomatoes, cucumbers, or bell peppers. You can also add protein, such as grilled chicken or shrimp. No matter how you make it, snap pea pasta salad with lemon vinaigrette is sure to be a hit!
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