Spring Asparagus and Snap Pea Penne Salad
- 5 quarts water
- 1 Tbs. salt, plus more, to taste
- 3/4 lb. dried penne
- 5 Tbs. extra-virgin olive oil
- 1/2 lb. asparagus, trimmed and cut diagonally
into 1 1/2-inch pieces
- 1/2 lb. sugar snap peas
- 1 seedless orange
- 2 Tbs. red wine vinegar
- Freshly ground pepper, to taste
- 3 Tbs. finely chopped fresh chives
- 1 orange, cut into 6 wedges
Bring another large pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 4 to 5 minutes. Using a slotted spoon, remove the asparagus, drain and cool completely in the refrigerator. Add the sugar snap peas to the water, return to a boil and cook until tender, 1 to 2 minutes. Drain the sugar snap peas and cool completely in the refrigerator.
Using a zester or grater, shred the zest of the orange. Then, juice the orange.
In a large bowl, whisk together the remaining 4 Tbs. olive oil, the orange zest, orange juice, vinegar, salt and pepper. Add the pasta, asparagus, sugar snap peas and chives. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the orange wedges. Serve at room temperature.