This is not your mothers macaroni salad!
Sugar snap peas are in!
I was delighted to find them on the shelf of my local farm stand this week.
They are at their absolute best simply steamed and tossed with butter and a little salt.
But they really shine in salads!
We loved it, but it rarely varied.
Each salad is pretty much unique.
I found some lovely Italian orzo at the co-op, and it was perfect here.
This makes a lot!
you’re free to substitute a gluten-free pasta if you like.
Let this set while you cook the peas and pasta.
This will cut the bite of the shallots.
Prep the peasby snapping off the stem and removing the string in one movement.
Chop the peas on the diagonal into three or four pieces.
Once the water is boiling, add 2 tbsp.
salt and the peas.
Using a strainer or mesh spider, remove the peas, leaving the water in the pot.
Immediately place the peas in a strainer and rinse under cold water until no longer warm.
Shake excess moisture off and add to the vinaigrette.
Add the pasta and cook according to package directions.
Drain but dont rinse, the starch adds to the creaminess of the dish.
Let cool, then add to the bowl along with the tomatoes.
Chill thoroughly so the flavors can mingle.
Once chilled, plate and garnishwith reserved dill, scallions, and the zest of the second lemon.
you’re able to also add some edible flowers in case you have some calling from the garden.
I love a salad that is beautiful to look at before you even take your first bite.
Place in a large bowl.
Add onion, celery, peas, tuna, and mix up gently with mayonnaise.
you could add eggs to the top if you like.
Garnish with paprika and salt and pepper.
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