Chilled Noodle Bowls with Mixed Veggies and Minted Pea Dressing

Step 1

In a 6- to 8-quart heavy pot cook noodles according to package directions. Reserve ¼ cup of the cooking water, then drain noodles in a large colander; rinse with cold water to cool quickly. Drain again. Transfer noodles to a large bowl; toss with ¼ teaspoon of the salt and 2 to 3 tablespoons of the reserved cooking water so they stay loose.

Step 2

Using a julienne peeler or vegetable peeler, peel carrots into long strips. Cut one of the shallots into very thin slices. Coarsely chop the other shallot and reserve for the dressing.

Step 3

Assemble bowls by dividing noodles, carrots, sliced shallots, arugula, snap peas, cucumber, tomatoes, and olives among large shallow bowls.

Step 4

For dressing, in a blender or small food processor combine the chopped shallot, the remaining ½ teaspoon salt, and the shelled peas, parsley, mint, and vinegar. Cover and blend until smooth, scraping sides of blender as needed and adding 4 to 5 tablespoons water, 1 tablespoon at a time, to thin to desired consistency. Spoon dressing over noodle bowls.