Pea And Orecchiette Spring Salad With Perlini And M

Name: Pea And Orecchiette Spring Salad With Perlini And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shucked baby peas (or frozen peas, if necessary); 2 cups snow pea pods; 2 cups orecchiette pasta; 4 tablespoons extra-virgin olive oil, divided; 3 tablespoons white balsamic vinegar, divided; 1 tablespoon minced wild garlic (ramps) or 1 garlic clove, finely minced; 1 cup perlini mozzarella (alternatively, fresh mozzarella diced); 1 cup baby spinach (optional); 2 scallions, thinly sliced (white and light green parts); 2 tablespoons fresh mint, minced; Salt and pepper, to taste

Servings: persons

2 cups shucked baby peas (or frozen peas, if necessary)
2 cups snow pea pods
2 cups orecchiette pasta
4 tablespoons extra-virgin olive oil, divided
3 tablespoons white balsamic vinegar, divided
1 tablespoon minced wild garlic (ramps) or 1 garlic clove, finely minced
1 cup perlini mozzarella (alternatively, fresh mozzarella diced)
1 cup baby spinach (optional)
2 scallions, thinly sliced (white and light green parts)
2 tablespoons fresh mint, minced
Salt and pepper, to taste

1
Prepare a large bowl of ice water and set a colander in it. Bring a large pot of generously salted water to a boil. Add peas and pea pods and boil until just tender (about 60 to 90 seconds). Using a slotted spoon, transfer the peas to the ice water bath to shock the vegetables and keep them from cooking-this keeps them fresh and green. Add the pasta to the boiling water and cook until tender but al dente, about 10 minutes (see package instructions; this may vary). Drain the pasta (do not rinse) and place it in a large mixing bowl. Remove the colander of peas and pea pods from the water and set aside, lest they get waterlogged.
2
Add 2 tablespoons of the olive oil, 1 tablespoon of the vinegar, and the minced ramps or garlic clove to the bowl of warm pasta and stir to combine. Let the pasta stand until it cools to room temperature.
3
Add the peas, mozzarella, spinach (if using) scallions, and mint to the pasta. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of vinegar and season with salt and pepper to taste. Mix well. Serve at room temperature.

763

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups shucked baby peas (or frozen peas, if necessary), 2 cups snow pea pods, 2 cups orecchiette pasta, 4 tablespoons extra-virgin olive oil, divided, and more.

Yes, Pea And Orecchiette Spring Salad With Perlini And Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pea And Orecchiette Spring Salad With Perlini And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions