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 oz (350 g) rainbow angel hair pasta
- 2-4 (50-100g)oz chanterelle mushrooms, sliced
- 2-3 cloves garlic, minced
- 1/2 cup ( 225 g) Lucques olives, pitted and sliced
- 3-4 ( 75-100g) oz purple snow peas
- 6-8 kumquats, sliced
- 1/4th cup plus 1 tbsp (59ml + 15ml) grapeseed oil
- 1/8th cup (29.5ml) fresh orange or lemon juice
- 1/8th cup (29.5ml) white balsamic vinegar
- 1 tsp (5ml) orange zest
- or dried orange peel, finely ground)
- 1/8th (.312ml) tsp 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 tbsp 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
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Frequently Asked Questions
What are Lucques olives, and can I substitute a different variety?
Lucques are a French olive prized for their slightly sweet, nutty flavor, which the article describes as holding up impressively well against the citrus and deep floral/woodsy notes of the chanterelles. A Castelvetrano olive is the closest substitute in terms of sweetness and meatiness; avoid brine-forward varieties like Kalamata, which would overwhelm the delicate dressing.
Can I use dried chanterelle mushrooms if fresh aren’t available?
Yes — the article notes that chanterelles do well in their dried state, calling this out specifically as an option. Rehydrate them before sautéing: soak in warm water for 20 minutes, drain, then proceed with step 3 as written.
Does this salad need to be served cold, or can I serve it warm?
The notes confirm it is delicious chilled, at room temperature, or warm, so temperature is entirely flexible. If serving chilled, budget an extra 1–2 hours of refrigerator time beyond the listed prep and cook times.
What time of year are kumquats in season, and what do they contribute to the dish?
The article notes that California kumquat season runs October through January. They have a sweet outer peel and tart flesh and are used raw and whole (or sliced here), adding a burst of citrus that the article describes as bringing “a bit of sunshine” to the salad’s woodsy and floral flavor profile.
I love this recipe..thanks for share this !!
This looks heavenly and your photos are amazing! Thanks!
Thank you Bonnie :)