Pasta salad with peas, cucumber and mint
Consider this easy, refreshing, colorful menu for a lunch or brunch.
The salmon can be fixed as much as a day ahead, though it tastes best if poached just a few hours before serving. The only real last-minute work is tossing the romaine lettuce into the pasta salad. (It’s worth it--the crunch is absolutely delicious.) The no-bake lemon cheese tart can be frozen up to one month.
Start off with Prosecco, an Italian sparkling white wine. It’s a wonderful substitute for Champagne, lighter-tasting and a good value. Add a few drops of cassis for a Kir or orange juice for a Mimosa.
Cook the pasta and cucumbers ahead to allow time for chilling before they are tossed with the dressing. That way, the flavors are not absorbed by the pasta.
Cook the pasta in boiling salted water according to the package instructions.
While the pasta cooks, split the cucumber lengthwise, remove the seeds and dice it small. Just before draining the pasta, stir in the cucumber to blanch it. Drain the pasta and cucumber and return them to the pot. Stir in the oil. Chill the pasta completely, at least 4 hours or overnight.
Add the onions, peas, mint, balsamic and wine vinegars, mayonnaise, buttermilk, 1 1/2 teaspoons salt and pepper to taste. Toss until the pasta is well-coated. Taste; adjust seasoning. (This can be mixed several hours ahead or overnight and refrigerated, covered airtight.)
To serve, add the lettuce; toss until mixed. Let rest 10 minutes before serving.
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