Dishes Inspired by Wine
1 pound package campanelle or bow-tie pasta
2 1/2 cups fresh sugar snap or snow peas, trimmed
3 cups cubed honeydew melon
1 cup poppyseed dressing
1 1/2 teaspoons orange zest
4 cups strawberries, hulled and quartered lengthwise
1 1/2 cups roasted cashews (I used honey roasted)
In a large pot cook pasta in salted water according to the package directions, adding the pea pods to the pasta the last 1 minute of cooking. Drain pasta and peas. Rinse with cold water and drain again. Transfer to a very large mixing bowl. Add melon and toss to combine.
In a small bowl stir together the dressing and orange peel. Add to pasta mixture and toss to coat. Cover and chill up to 24 hours.
To serve, gently stir in the strawberries and nuts. If necessary, stir in up to 1/2 cup additional poppyseed dressing to moisten.
Transfer to a serving bowl.
Makes 25 servings.
Originally from Better Homes and Gardens magazine.
I’d also recommend adding tangerine or orange sections to this dish – again – add them just before serving for optimal freshness.