Best 8 Peas And Pasta Salad Recipes

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Indulge in the vibrant flavors and textures of our delightful Peas and Pasta Salad, a culinary masterpiece that combines fresh, tender peas, succulent pasta, and an array of crisp vegetables, all tossed in a tangy, homemade dressing. This vibrant salad is not only a feast for the eyes but also a symphony of flavors that will tantalize your taste buds. Discover the magic of this refreshing dish, perfect for picnics, potlucks, or as a light and flavorful meal. With variations ranging from a classic version to one featuring grilled chicken or feta cheese, this versatile salad offers something for every palate. Embark on a culinary journey and let your taste buds savor the goodness of our Peas and Pasta Salad.

**Variations:**

- **Classic Peas and Pasta Salad:** Experience the timeless simplicity of this traditional recipe, featuring fresh peas, cooked pasta, crisp celery, red onion, and a zesty dressing.

- **Grilled Chicken Peas and Pasta Salad:** Elevate your salad with succulent grilled chicken, adding a savory protein element that perfectly complements the fresh vegetables.

- **Feta Cheese Peas and Pasta Salad:** Introduce a delightful tanginess with crumbled feta cheese, creating a harmonious blend of flavors and textures.

Here are our top 8 tried and tested recipes!

PEAS AND PASTA SALAD



Peas and Pasta Salad image

Provided by Sunny Anderson

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound cavatappi pasta
Kosher salt and freshly ground black pepper
1/4 cup finely chopped red onion
1 (15-ounce) jar salad dressing (recommended: Miracle Whip)
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
10 ounces frozen peas, thawed
1/2 cup shredded sharp Cheddar cheese
6 slices bacon, cooked until crisp and crumbled

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.

CREAMY BOW TIE PASTA SALAD WITH PROSCIUTTO, PEAS, GRAPES, AND DRIED CRANBERRIES



Creamy Bow Tie Pasta Salad with Prosciutto, Peas, Grapes, and Dried Cranberries image

Whenever I serve this, I am hounded for the recipe. It's a great summer dish because of the tartness and fruit. It is substantial enough to be served as an entree pasta salad, but great with your favorite picnic dishes.

Provided by KELLYCUISINE

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 19

1 ½ pounds farfalle (bow tie) pasta
½ cup prosciutto, diced
½ cup mayonnaise
½ cup sour cream
⅓ cup 2% low-fat milk
2 cloves garlic, minced, or more to taste
1 lemon, zested and juiced
1 pinch lemon pepper
1 pinch paprika
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 (6 ounce) packages frozen peas, thawed
¾ cup dried cranberries
¾ cup seedless grapes, halved
½ cup green onions, chopped
1 (5 ounce) can water chestnuts, drained and diced
½ cup grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 ½ teaspoons chopped fresh thyme

Steps:

  • Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through, but is still firm to the bite, about 10 minutes. Drain well, and rinse with cold water in a colander set in the sink. While the pasta is boiling, cook the prosciutto in a small skillet over medium heat until crisp. Drain on a paper towel-lined plate, and set aside.
  • Make the dressing by whisking together the mayonnaise, sour cream, milk, garlic, lemon zest and juice, lemon pepper, paprika, and red pepper flakes; season to taste with salt and pepper. Place the drained pasta into a large mixing bowl and pour 3/4 of the dressing overtop; reserve the remaining dressing. Add the peas, cranberries, grapes, green onion, water chestnuts, and Parmesan cheese; stir until the salad is evenly coated with the dressing. Cover and refrigerate at least an hour, or until ready to serve.
  • Toss the salad with the remaining dressing, oregano, and thyme to serve.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 57.4 g, Cholesterol 16.2 mg, Fat 13.7 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 277.3 mg, Sugar 10.9 g

PASTA SALAD WITH PEAS AND CORN



Pasta Salad with Peas and Corn image

Great, easy summertime pasta salad with peas and corn. I promise you will be the hit of the party!

Provided by rharejr

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 35m

Yield 12

Number Of Ingredients 5

1 (16 ounce) package wagon wheel pasta
1 (16 ounce) bottle ranch dressing
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
  • Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 37.1 g, Cholesterol 10.5 mg, Fat 21.2 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 411.7 mg, Sugar 4.8 g

PASTA SALAD WITH FETA AND SNOW PEAS



Pasta Salad with Feta and Snow Peas image

The snow peas add crunch while the feta cheese gives this pasta salad a salty bite.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1 pound fusilli, or other short pasta
4 ounces snow peas, strings removed, sliced diagonally into 1/2-inch-wide strips
1 yellow bell pepper, ribs and seeds removed, chopped into 1/2-inch pieces
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1 cup (4 ounces) crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 teaspoon balsamic vinegar

Steps:

  • In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.
  • In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.

Nutrition Facts : Calories 382 g, Fat 10 g, Fiber 3 g, Protein 14 g

PASTA SALAD WITH GREEN PEAS, RED PEPPERS, AND CHEDDAR



Pasta Salad with Green Peas, Red Peppers, and Cheddar image

Categories     Salad     Pasta     Pepper     Vegetarian     Salad Dressing     Cheddar     Pea     Vegan

Yield 6 servings

Number Of Ingredients 10

8 to 10 ounces pasta, any short shape (try gemelli or farfalle)
1 1/2 cups frozen green peas
1 large red bell pepper, cut into narrow strips
1/3 cup pitted black olives, preferably oil-cured
1 large celery stalk, diced
5 or 6 radishes, thinly sliced, or 1/3 cup thinly sliced daikon radish, cut into half circles
1 cup diced vegan Cheddar cheese
1/4 cup minced fresh parsley or dill, or a combination
1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or 1/3 cup vinaigrette, homemade (page 221), or store-bought
Salt and freshly ground pepper to taste

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

PRETTY PASTA SALAD WITH PEAS, PARMESAN AND HAM



Pretty Pasta Salad With Peas, Parmesan and Ham image

This is a wonderful pasta salad which I have been making for at least 15 years. In fact when I first moved to Greece and my mother visited me a year later, one of the first things she asked me was about how to make this recipe. I have made it for buffets and even for my engagement party and it tastes as good as it looks which is saying something! Enjoy.

Provided by joanna_giselle

Categories     Penne

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

350 g spiral penne (tri-coloured is wonderful) or 350 g wheel pasta (tri-coloured is wonderful)
225 g ham (chopped)
225 g peas
3 tablespoons parmesan cheese (freshly-grated)
2 tablespoons parsley (finely-chopped)
1/3 cup olive oil (can reduce this amount to your personal preference)
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper

Steps:

  • Boil pasta in a large pot of salted water until firm. (I always add a stock cube to the water to improve the flavour-Maggi pasta stock cubes are ideal.).
  • Boil or microwave the peas until tender.
  • Add drained pasta, peas, parsley and ham in a large bowl and toss well.
  • Shake dressing ingredients together in a jam jar and pour over pasta salad.
  • Add parmesan cheese and serve.
  • Note: This tastes great the next day.

PASTA SALAD WITH PEAS AND SUMMER BEANS



Pasta Salad with Peas and Summer Beans image

Citrusy and cilantro-packed, this Pasta Salad with Peas and Summer Beans dish pairs well with grilled chicken or tuna. It would be equally delicious with mint, parsley or a combination of fine herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 9

8 ounces whole-wheat penne
Coarse salt and freshly ground pepper
8 ounces green beans, trimmed and cut into thirds
8 ounces wax beans, trimmed and cut into thirds
6 ounces frozen peas (1 1/4 cups)
1/4 cup extra-virgin olive oil
4 large cloves garlic, thinly sliced (2 tablespoons)
1 1/2 teaspoons grated lime zest, plus 1 tablespoon fresh juice
1 cup packed cilantro, finely chopped

Steps:

  • Cook pasta in a large pot of boiling salted water 6 minutes. Add beans; cook until pasta and beans are al dente, 4 to 5 minutes more. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool; drain and transfer to a large bowl.
  • In a small skillet, heat oil over medium-high. Add garlic; cook, stirring often, until golden, 1 to 2 minutes. Remove from heat; stir in lime zest and juice (it may splatter). Add dressing and 3/4 teaspoon salt to pasta bowl; season with pepper. Toss with cilantro. Serve, or refrigerate in an airtight container up to 1 day.

Nutrition Facts : Calories 297 g, Fat 8 g, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 166 g

TUNA PASTA SALAD WITH DILL AND PEAS RECIPE - (4.4/5)



Tuna Pasta Salad with Dill and Peas Recipe - (4.4/5) image

Provided by [email protected]

Number Of Ingredients 9

1 lb. mini bowtie pasta
1 cup frozen peas
1/2 cup diced red or white onion
3/4 cup diced dill pickle
2-5 oz. cans tuna, drained {I used albacore tuna packed in water}
1/2 lemon, juiced
1 cup real mayonnaise
1 tablespoon dried dill
salt & pepper, to taste

Steps:

  • Bring large pot of water to boil. Salt water and cook pasta until al dente. Stir in frozen peas and cook 30 seconds. Drain pasta and peas. If you want room temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water. In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.

Tips:

  • Use fresh or frozen peas for the best flavor and texture.
  • Blanch the peas in boiling water for a few minutes to retain their鮮豔色澤 and crispness.
  • Use a variety of pasta shapes to add visual interest to the salad.
  • Add other vegetables to the salad, such as diced cucumbers, chopped red onion, or shredded carrots.
  • Use a light and tangy dressing to enhance the flavors of the salad.
  • Serve the salad chilled for a refreshing summertime meal.

Conclusion:

Peas and pasta salad is a versatile dish that can be enjoyed as a light lunch, a hearty side dish, or a refreshing snack. It is easy to make and can be customized to your liking. With its colorful appearance and delicious flavor, peas and pasta salad is sure to be a hit at your next gathering.

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