Creamy Pasta Salad with Snap Peas, Radishes and Scapes
July 2, 2010 | Side Dishes
I feel honored when my friends and family think of me when they have a culinary question. For example, my dad calls to ask if it’s okay to keep food that he’s mistakenly left at room temperature for a day and a half. Or a friend wants to know how long to broil his fish.
A few days ago, I got a call from my neighbor: “I picked up the CSA share and I got some weird green curly things and I don’t know what to do with them. What are they and what the heck do I do with them?” It didn’t take long for me to figure out she was describing garlic scapes. They’re the curly immature flower stalks of the garlic plant. I told her she should chop them up and use them as she would garlic or onion. They’re great sauteed and folded into scrambled eggs. I also like to finely chop them and add them raw to salads. This week we also got snap peas and radishes from our CSA, so I made this ultra-creamy pasta salad.
Creamy Pasta Salad with Radishes, Snap Peas and Scapes
Makes 9 cups. Active Time: 30 minutes. Total Time 30 minutes.
1/2 teaspoon salt, plus more for pasta cooking water, divided
1 13-ounce box whole-grain pasta
1/2 cup plain low-fat yogurt
1/4 cup mayonnaise
2 tablespoons lime juice
1 tablespoon honey
1 cup sliced radishes
1/4 cup chopped herbs such as cilantro, dill and/or basil
1/4 cup finely chopped garlic scapes or minced scallion
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. In the last minute of cooking add the snap peas. Drain, rinse with cold water and drain again.
- Whisk yogurt, mayonnaise, lime juice, honey and the remaining 1/2 teaspoon salt in a large bowl. Stir in radishes, herbs and scapes. Add the pasta and snap peas and stir until coated.
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