If you’re looking for a quick, easy and yummy dish to serve for any occasion (birthday, BBQ, showers, etc.), this Pasta & Pea Salad will be a hit for sure! I especially love it because it’s great for kids. This has become my new go-to lunch to make for when I invite moms with children over. My 15 month old son is a big fan of wagon wheels and peas because they are simple for him to grab. It’s a breeze to throw together and is super satisfying for all!
The recipe was created by Chef Chloe Coscarelli, and the secret sauce ingredient is a potato! A potato gives body to the creamy salmon-colored sauce that coats each noodle — yum. It’s too darn good!
1 small new potato, red or white, peeled and quartered
1 pound wagon wheel pasta
1 1/2 cups frozen peas
1 garlic clove
3 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon drained capers
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
1/2 cup cold water
2/3 cup olive oil
1.) Place potato in a small saucepan and cover with salted water. Bring to a boil and let cook until tender. Drain, rinse with cold water and let potatoes cool completely.
2.) Bring a large pot of heavily salted water to a boil. Add wagon wheels and cook according to package directions. Add frozen peas to the boiling pasta right before draining. Drain, rinse with cold water and drain again. Transfer pasta and peas to a large serving bowl.
3.) Meanwhile, combine cooled potatoes, garlic, tomato paste, mustard, capers, oregano, basil, salt and water in a food processor. Slowly add the oil in a thin stream and process until smooth. Toss pasta and peas with sauce and adjust seasoning to taste. Serve at room temperature or chilled!
** sauce can be made 2 – 3 days in advanced and stored in refridgerator.