A quintessentially spring pasta salad, this is loaded with shaved radish, snap peas and mint. The dressing is added while the pasta is still hot and then the other ingredients are added later, at your convenience. Serve this on its own for a meatless main dish or as a side for any grilled fish or meats.
Cook the pasta in salted boiling water to al dente. Drain well and transfer to a mixing bowl. While it is still warm, toss it with the olive oil, vinegar and season with 1/2 teaspoon of the salt and pepper. Stir once or twice as it cools.
Cut half of the snap peas in half on the bias. Slice the other half lengthwise to expose the peas to have spilled peas in your salad.
When the pasta has cooled, add the snap peas, radish, scallion and mint. Toss well and taste for seasoning, adding additional 1/4 salt as necessary.
To substitute the white balsamic vinegar, combine 1/4 cup rice wine vinegar with 1 tablespoon balsamic vinegar.
Copyright 2021 Lynne Curry