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Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 30 mins
Total time 30 mins
Yield 4 servings (serving size: 1 1/2 cups)
This herby pasta salad is perfect for a picnic or potluck gathering; double the recipe to serve a crowd. Medium shell-shaped pasta will also work in place of orecchiette.

Ingredients

  • 8 ounces uncooked orecchiette pasta
  • 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 cup thinly sliced radishes
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup fat-free buttermilk
  • 3 tablespoons minced fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced

Nutrition Information

  • calories 340
  • fat 3.4 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 1.5 g
  • protein 22.2 g
  • carbohydrate 54.7 g
  • fiber 4.7 g
  • cholesterol 86 mg
  • iron 4.1 mg
  • sodium 585 mg
  • calcium 84 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.

  2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.

  3. Wine note: Sweet shrimp, peppery summer radishes, and the refreshing dill and buttermilk dressing all point to a wine with tangy acidity, fresh berry fruit, and a zip of citrus. The Fleur, Pinot Noir, Rosé (2009, Carneros, Calif.; $15)—with its shocking bright-red hue—is a hands-down crowd-pleaser and an excellent value.—Alexander Spacher