SNAP PEA PASTA SALAD WITH LEMON VINAIGRETTE

SNAP PEA PASTA SALAD WITH LEMON VINAIGRETTE image

Yield 8-10 servings

Number Of Ingredients 23

For the Vinaigrette:
1/3 cup fresh lemon juice
1 Tbs. whole-grain mustard
1 Tbs. finely chopped shallot
1-1/2 tsp. honey
1 tsp. finely grated lemon zest
1/2 cup extra-virgin olive oil
2 Tbs. chopped fresh dill
2 Tbs. chopped fresh chives
3/4 tsp. kosher salt
Freshly ground black pepper
For the Salad:
kosher salt
1/2 lb. campanelle
1.5 cups sugar snap peas, boiled until just crisp-tender and drained sugar
1.5 cups bell pepper matchsticks (2 to 3 inches long)
1.5 cups fresh or frozen corn kernels, boiled until just crisp-tender and drained
1.5 cups carrot matchsticks (2 to 3 inches long)
1 Tbs. extra-virgin olive oil
4 oz. fresh goat cheese, crumbled (1/2 cup)
2 Tbs. pitted and slivered olives; more to taste
2 Tbs. chopped fresh flat-leaf parsley; more to taste
freshly ground pepper

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.