Time 30m Yield 8 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to package directions, adding peas during last 2-3 minutes of cooking. Drain; rinse with cold water and drain again. In a large bowl, combine pasta, peas, celery, red pepper, and onion. In a small bowl, combine mayonnaise, vinegar, basil, mustard, salt, and pepper. Pour over pasta mixture; toss to combine. Cover and refrigerate at least 1 hour before serving.
Time 20m Yield 9 servings. Number Of Ingredients 12 Steps:
Cook pasta according to package directions; drain and rinse in cold water. Place in a serving bowl; set aside. In a blender or food processor, combine the next 10 ingredients; cover and process until smooth. , Pour over pasta and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.
Time 25m Yield 4 servings Number Of Ingredients 14 Steps:
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth. Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing. Photography by Kate Sears
Time 25m Yield 4 servings Number Of Ingredients 9 Steps:
Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water. Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish. Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving.
Yield Serves 8 Number Of Ingredients 20 Steps:
Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper. Make the Salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook 7 minutes. Add Italian beans and haricots verts, and cook 3 minutes. Add edamame, and cook 2 minutes more. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain, and pat dry. Toss beans, chickpeas, tomatoes, and purslane with dressing. Season with salt and pepper, and serve with bread.
Time 25m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Boil shells as directed on box, then drain and rinse in cold water. In a seperate bowl, add shells to all other ingredients and mix well.
Yield 8 Number Of Ingredients 12 Steps:
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Yield Serves 4 Number Of Ingredients 9 Steps:
Combine first 6 ingredients in large bowl. Mix in pasta. Add dressing and dill and blend well. Season salad to taste with salt and pepper. (Salad can be prepared 2 hours ahead. Cover and refrigerate.) Adjust salad with more dressing if desired and serve.
Time 30m Yield 12 Number Of Ingredients 9 Steps:
Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing. In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.
