In addition to the pea tendrils, I added sauteed asparagus and green garlic to the dish.
The dressing is a lemony ginger-miso dressing. It’s much lighter than your mayo-based pasta salad and perfect for a weekend picnic.
Lastly, garnished with some purple chive blossoms (for a pop of color), lemon zest, and toasted sesame seeds.
Spring Pasta Salad with a Lemon-Ginger-Miso Dressing
1 pound of short-length, dried pasta (such as trofie, orecchiette
1 tablespoon olive
1/2 cup green garlic, thinly sliced (or couple cloves of garlic, minced)|
1 pound asparagus, woody ends snapped off, cut into 1-inch pieces
1/2 pound snow
Sea salt and freshly ground black
A few large handfuls of pea
4 tablespoons, mint, thinly sliced/chiffonade
lemony ginger-miso dressing (recipe below)
Zest of a lemon
toasted sesame seeds for garnish
Chives and/or blossoms for garnish
Bring a pot of salted water to a boil. Drop in the pasta and cook until just al dente. Rinse under cold water. Drain.
Heat the olive oil in a large skillet. When hot, add the green garlic and sauté until tender, 2 to 3 minutes. Add the asparagus and snow peas, season with salt and pepper, and sauté until the asparagus and snow peas are tender but still have a little bite, another 2 to 3 minutes. Transfer to a large bowl and set aside to cool.
Makes 1 ½ cups
4 1/2 tablespoons white miso
3/4 cup olive oil
6 tablespoons lemon juice
4 1/2 tablespoon rice wine vinegar
2 garlic cloves, grated or crushed to a paste
1 1/2-inch piece of ginger (1 1/2 tablespoons) freshly grated ginger
1 1/2 teaspoon toasted sesame oil
In a small bowl, add all the dressing ingredients. Whisk until the miso is well incorporated. Add a little warm water if the dressing is too thick, a tablespoon at a time.