Spring Pea Pasta Salad


  • 1 lb pasta (small shapes work best here)
  • 1 C buttermilk (or yogurt)
  • ½ C mayonnaise
  • 1 lemon
  • 1 lb fresh peas (use frozen out of season)
  • 1 bu mint
  1. Boil the pasta per the package’s instructions
  2. Whisk together the buttermilk, the mayo, the lemon zest and juice and taste adding salt and pepper as needed
  3. When draining the pasta, place the peas in the bottom of the colander and pour the hot water over the peas to lightly cook
  4. Toss the peas and pasta together and allow to cool
  5. Pick the mint and tear into pieces
  6. Dress with the buttermilk dressing and the fresh mint, seasoning as desired

This recipe is featured in the post:

green city market– june virtual csa