Pasta Salad

The Illustrated Quick Cook

Pasta Salad

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    8 oz (225 g) pasta, such as penne, fusilli, or farfalle 1 cup cooked fresh or thawed frozen peas
    2 tbsp mayonnaise 6 cherry tomatoes, finely chopped
    handful of wild arugula sea salt and freshly ground black pepper


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Cook the pasta in a large pan of boiling salted water for 10 minutes, or until it is cooked but still has a bit of bite to it. Drain, keeping back a tiny amount of the cooking water, return to the pan, and toss.

    • 2

      In a large bowl, mix together the pasta, mayonnaise, arugula, peas, and tomatoes. Season with salt and pepper. Cover with plastic wrap and refrigerate until 1 hour before serving. Serve at cool room temperature.

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