Pea & Pastina Salad
|Dry pasta/About 1 pound 2 cups dry rice pasta||3⁄4 Pound|
|Lemon dressing||1 Tablespoon|
|Frozen peas||20 Ounce (4 Cups)|
In a 6- to 8-quart pan, bring 4 quarts water to a boil over high heat.
Stir in pasta and cook, uncovered, until barely tender to bite, 6 to 7 minutes.
Drain, rinse with cold water, and drain again.
In a large bowl, mix pasta with lemon dressing.
If made ahead, cover and chill up until next day.
Transport, covered, in an insulated chest, along with peas in a plastic bag.