Best 6 Green Pea And Pasta Salad Recipes

PEAS AND PASTA SALAD

Steps:

• Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
• To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

GREEN PEA SALAD WITH CHEDDAR CHEESE

Steps:

• Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.

GREEN PEA AND PASTA SALAD

Steps:

• 1. Rinse, drain, and thaw peas in a colander. While peas are thawing, cook pasta to al dente stage; drain and rinse pasta in cold water.
• 2. Gently toss together the peas, pasta, bacon, onion, cheese, and eggs (if used) in a large mixing bowl.
• 3. Combine dressing ingredients in a small mixing bowl. Fold dressing gently into peas, combining well. Turn mixture into a clear glass serving dish, cover with plastic wrap, and refrigerate until serving time, at least 30 minutes.
• 4. We used to make this with Velveeta cheese, but I find it difficult to work with due to its softer texture. You can also use mild cheddar, Swiss cheese, block American, or even pepper Jack. My family loves the sharp cheddar. You can also use shredded cheese if it's more convenient. I do like the small cubes cut the size of the peas, just for presentation.

MACARONI SALAD WITH PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl.
• Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.
• Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
• Chill in the refrigerator for 2 to 3 hours before serving.

PASTA SALAD WITH GREEN PEAS, RED PEPPERS, AND CHEDDAR

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente. When the pasta is almost done, add the peas and cook briefly. Drain and rinse until cool, then drain well again.
• Toss the pasta and peas with the remaining ingredients. Serve at once.
• menu suggestions
• I love this with Red and Green Cashew Butter Wraps (page 153).
• This is also a great companion to veggie burgers with all the fixings-lettuce, tomato, vegan mayonnaise, and mustard-for a carefree meal.
• nutrition information
• Calories: 350
• Total Fat: 17g
• Protein: 8g
• Carbohydrates: 40g
• Fiber: 5.5g
• Sodium: 350mg

PEA AND CHEESE PASTA SALAD

Steps:

• Cook the pasta per package directions , making sure not to overcook. Place the peas in the colander and drain the pasta right over the top of the peas, this will cook the peas to a crisp tender doneness. Cool and lightly stir in the rest of the ingredients.
• Chill at least two hours or overnight and serve. You may need to add more salad dressing or mayo as the pasta tends to absorb it the longer you store it.