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Chilled Angel Hair Pasta Salad

Chilled Angel Hair Pasta Salad

Angel Hair Pasta Salad

This chilled salad includes an array of delights, including Chanterelle Mushrooms, Lucques Olives, Purple Snow Peas and Kumquat.
By Alisha Randell

Angel Hair Pasta Salad

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.

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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
Prep Time
Cook Time
Total Time
Recipe Type: Main
Serves: 4
  • 12 ounces (350 g) rainbow angel hair pasta
  • 2-4 (50-100g)ounces chanterelle mushrooms, sliced
  • 2-3 cloves garlic, minced
  • ½ cup ( 225 g) Lucques olives, pitted and sliced
  • 3-4 ( 75-100g) ounces purple snow peas
  • 6-8 kumquats, sliced
  • ¼th cup plus 1 tablespoon (59ml + 15ml) grapeseed oil
  • ⅛th cup (29.5ml) fresh orange or lemon juice
  • ⅛th cup (29.5ml) white balsamic vinegar
  • 1 teaspoon (5ml) orange zest
  • or dried orange peel, finely ground)
  • ⅛th (.312ml) teaspoon coriander, finely ground
  • Freshly ground pepper and salt to taste
  • Edible Flowers, optional
  1. Prepare pasta as directed and set aside.
  2. Heat 1 tablespoon grapeseed oil in a sauté pan on medium/high heat.
  3. Add sliced mushrooms and allow slightly caramelize 2-3 minutes. Now
  4. add garlic until just fragrant, then add olives, snow peas and kumquats.
  5. Continue to sauté for an additional 2-3 minutes, remove from heat.
  6. Place remaining oil, zest, citrus juice and balsamic into pan. Toss
  7. in pasta until well coated, season as desired. Garnish with
  8. edible flowers as desired.
  9. Chill for 1-2 hours prior to serving or serve hot if desired.
If serving chilled adjust prep time to an additional 1-2 hours. This pasta dish is delicious either chilled, room temperature or warm.


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