This pasta salad is colorful, bright and fresh with a mingling of citrus, floral and woodsy tones. A refreshing alternative to many of the heaver dishes we indulge ourselves with during fall and winter Seasons.
With the addition of kumquats we add a bit of sunshine and citrus. Typically these little guys are enjoyed raw and whole, having a sweet outer peel and tart flesh, they make great snacks. Here in California our Season spans October through January and my itchy organic shopping fingers, just could not resist :) 
The Lucques Olives…my personal favorite, have a slightly sweet and nutty flavor. And hold up impressively well against the citrus and deep floral/woodsy pallet of our chanterelles.
We have some additional color with these purple snow peas and a toss of edible flowers to give a bit of sunshine to our “sometimes”chillier days.
The chanterelle mushrooms with their beautiful rich and complex flavors are a delight to behold. They are prized as a sought after culinary delight to many with a similar passion of the morel or even the coveted truffle. Although I am using fresh organic chanterelles here, they are another variety of mushroom that does well in their dried state.
Chilled Angel Hair Pasta Salad
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This chilled angel hair pasta salad is a vibrant and refreshing dish featuring chanterelle mushrooms, Lucques olives, purple snow peas, and kumquats, offering a delightful mix of citrus, floral, and woodsy flavors.
Ingredients
- 12 ounces (350 g) rainbow angel hair pasta
- 2-4 (50-100g)ounces chanterelle mushrooms, sliced
- 2-3 cloves garlic, minced
- 1/2 cup ( 225 g) Lucques olives, pitted and sliced
- 3-4 ( 75-100g) ounces purple snow peas
- 6-8 kumquats, sliced
- 1/4th cup plus 1 tablespoon (59ml + 15ml) grapeseed oil
- 1/8th cup (29.5ml) fresh orange or lemon juice
- 1/8th cup (29.5ml) white balsamic vinegar
- 1 teaspoon (5ml) orange zest
- or dried orange peel, finely ground)
- 1/8th (.312ml) teaspoon coriander, finely ground
- Freshly ground pepper and salt to taste
- Edible Flowers, optional
Instructions
- Cook the rainbow angel hair pasta according to package instructions. Drain and set aside to cool.
- Heat 1 tablespoon of grapeseed oil in a sauté pan over medium-high heat.
- Add the sliced chanterelle mushrooms to the pan and cook for 2-3 minutes until they begin to caramelize.
- Add the minced garlic to the mushrooms and sauté for an additional 1-2 minutes until fragrant.
- In a large bowl, combine the cooked pasta, sautéed mushrooms and garlic, Lucques olives, purple snow peas, and kumquats.
- Toss the salad gently to combine all ingredients. Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 1-2 hours before serving to allow flavors to meld.
- Garnish with edible flowers before serving, if desired.
Notes
If serving chilled, adjust prep time to an additional 1-2 hours. This pasta dish is delicious either chilled, room temperature, or warm. Lucques olives add a sweet and nutty flavor that complements the citrus tones of the kumquats. Edible flowers add a decorative touch and extra color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 8
- Carbohydrates: 55
- Fiber: 4
- Protein: 10
- Cholesterol: 0
I love this recipe..thanks for share this !!
This looks heavenly and your photos are amazing! Thanks!
Thank you Bonnie :)