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.
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
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.
Add olive oil, rice vinegar, mayonnaise, dijon mustard, honey, salt, pepper, mint, grated horseradish in a small bowl or measuring cup, blend together.
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.
Refrigerate for 2 to 3 hours.
Plate the salad, then garnish with sprigs of mint shaved horseradish on top of the salad, before serving.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/rainbow-ribbon-carrot-salad-with-pasta-peas/