Rainbow Ribbon Carrot Salad with Pasta & Peas

There is always a place on the table for a bright, colorful, and delicious salad.  Clearly, there is no exception when it comes to including the sweet taste of organic rainbow carrots.  When they say eat your vegetables, don’t ever forget your carrots, they are simply delicious!  And remember, this Rainbow Ribbon Carrot Salad with Pasta & Peas brings a certain crisp flavor to the table.

I became so inspired when I first saw these beautiful rainbow carrots in my local grocer.  These burgundy, tan, orange, and yellow carrots invite the welcoming of spring in a colorful salad.  Its color stimulates the appetite however, the taste of the carrots is delectable and becomes the defining factor.

Shaved carrots are a cool way of playing with your food.  It looks like you’ve tried real hard to make an artful salad when it was really simple.  Who knew that just using a vegetable peeler could make such an upstanding salad.  Shave the carrots place them in ice water will keep the vegetables crisp and firm before adding them to the rest of the ingredients.

It’s amazing how good this Rainbow Ribbon Carrot Salad with Pasta & Peas taste with only a few added ingredients.  A simple dish that makes a simple dinner or a nice side dish.  Add a few peas to the carrots, cooked pasta, bold dressings, and shaved horseradish go particularly well with a few spices and herbs make this salad sings with goodness.

How Easy Is It To Make A Rainbow Ribbon Carrot Salad with Pasta & Peas?

This Rainbow Ribbon Carrot Salad with Pasta & Peas is pretty simple to make.  Most of the vegetables used in the salad are raw.  However, there is a bit of cooking involved.

  1. Start with cooking the Radiatori pasta by (or pasta of your choice) following the package directions.  Drain and set aside.  Heat your frozen peas in the microwave, or heat the peas in warm water, or allow them to thaw in the refrigerator until needed.  Use a Y-shaped vegetable peeler to peel each carrot into long thinly sliced rainbow ribbons.  Place them in a bowl of ice water to keep them crisp.  Add mayo, dijon mustard, olive oil, garlic salt, sugar, rice vinegar, grated horseradish in a small bowl or measuring cup, blend all together.
  2. You will have a bit of chopping involved with this salad.  Unless you dislike raw garlic and shallots then, lightly sauté the garlic and shallots before adding them to the salad.
  3. In a large bowl add a few leaves of shredded mint, juice of a whole lime, dressing, along with the peas, pasta, herbs, and spices.
  4. Blend all the ingredients together.  Refrigerate for 2 to 3 hours.  Plate the salad, then garnish with a few sprigs of mint shaved horseradish on top of the salad, and serve.

So You Like Salads?

Try a few of these salads found here on the website.  And remember don’t forget to eat your vegetables!

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Rainbow Ribbon Carrot Salad with Pasta & Peas
 
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There is always a place at the table for this Rainbow Ribbon Carrot Salad with Pasta & Peas which has a deliciously crisp taste that is sure to excite the tastebubs.
Author:
Recipe type: Salads
Cuisine: American
Serves: 8 Servings
Ingredients
  • 6 large organic rainbow carrots, peeled and shaved into ribbons
  • 1 cup steamed green peas
  • 2 cups cooked radiatori pasta, (pasta of your choice)
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 3 tablespoons mint, roughly shredded in ribbons (optional)
  • 2 tablespoon horseradish, grated (optional)
  • 1 juice of a lime
Dijon Mint Salad Dressing
  • ½ cup olive oil
  • ⅓ cup rice vinegar
  • ¼ cup mayonnaise
  • 3 tablespoon mint, shredded
  • 1 tablespoon dijon mustard
  • 2 teaspoon horseradish, grated
  • 2 teaspoons honey
  • salt and pepper to taste
Garnish with sprigs of mint and grated horseradish (optional)
    Instructions
    1. Begin by cooking the Radiatori pasta (or pasta of your choice) following the package directions. Drain and set aside. Heat your frozen peas in the microwave, or heat the peas in warm water, or allow them to thaw in the refrigerator until needed. Use a Y-shaped vegetable peeler to peel each carrot into long thinly sliced rainbow ribbons. Place them in a bowl of ice water to keep them crisp.
    2. Add olive oil, rice vinegar, mayonnaise, dijon mustard, honey, salt, pepper, mint, grated horseradish in a small bowl or measuring cup, blend together.
    3. Next, combine the carrots, peas, pasta, mint, horseradish, lime juice, dressing, salt, and pepper into a large bowl. Add the chopped fresh garlic and shallots or lightly sauté in olive oil before adding to the salad. Mix thoroughly.
    4. Refrigerate for 2 to 3 hours.
    5. Plate the salad, then garnish with sprigs of mint shaved horseradish on top of the salad, before serving.