Cool Peas & Pasta Salad

Finally!  The temps here have given way and we are only in the 80's rather than over 100.  I don't know about you, but us Michiganders are just not made for those temps!  We haven't eaten much besides popsicles and Gatorade (what do you mean that's not food?) in almost 2 weeks.  You know its bad when the 3 year old asks for more lettuce...

Here's a light and cool pasta salad that will temp even the kids into eating in the hot summer weather.  I like to use the mini shells pasta because some of the peas will nestle right inside and you'll get a pleasant little cool pop when you bite into it.  Any kind of pasta will do fine though.  


Cook one box of pasta in boiling salted water until tender but not mushy.  Immediately drain into a colander and rinse well with cold water until the pasta is cool.  Leave sitting in the colander to drain while you mix your dressing.


In a large mixing bowl, combine 1 cup sour cream, 1/2 cup small curd cottage cheese, 1/4 cup mayo, 1/4 cup ranch dressing, 1/4 tsp garlic salt or regular salt, 1/8 tsp pepper, 1 tsp Italian seasoning, 1 tsp fresh thyme, 1 tsp fresh finely chopped oregano, and about 2 tbsp fresh finely chopped chives (more depending on how much you like chives!).  Mix well.  Add pasta and a 16 oz. bag of frozen sweet peas.  If you have access, substitute 2 cups fresh sweet peas that have been boiled and shocked in ice water to remove the outer shell. Mix until pasta and peas are well coated.  Refrigerate about 2 hours to let peas defrost and flavors marry.  


You can also make this right before you run out the door to the beach or poolside gathering and stick it in your cooler.  The frozen peas will help it stay cool for a while and its cheap and easy for potlucks and other large crowds.  This is also the kind of dish that will keep well and only gets better the longer it sits (as long as you keep it cool.)  Enjoy!