Best 8 Sweet Pea And Noodle 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.

CLASSIC PEA SALAD

Steps:

• Put sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl; whisk to combine.
• Add peas, onion, cheese, and bacon to the bowl; gently stir to coat completely.
• Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.

PASTA 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 macaroni and transfer to a large mixing bowl.
• Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

SWEET PEA SALAD

Steps:

• Cook pasta according to package directions; drain. In three large bowls, combine the pasta, carrots, peas, celery and onion. , In another large bowl, combine the remaining ingredients. Stir a third of the dressing into each bowl of pasta mixture. Cover and refrigerate until chilled.

SWEET PEA-BOW TIE PASTA SALAD

Steps:

• Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
• Rinse pasta under cold water, and drain pasta well.
• In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
• Place in refrigerator til ready to mix salad ingredients together.
• When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
• Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
• Toss a few peas, over the salad.
• Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
• Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
• Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
• Before serving, be sure to stir the salad.
• This salad keeps well for several days in the refrigerator.
• *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

SWEET PEA-BOW TIE PASTA SALAD

Steps:

• 1. Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
• 2. Rinse pasta under cold water, and drain pasta well.
• 3. In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
• 4. Place in refrigerator til ready to mix salad ingredients together.
• 5. When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
• 6. Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
• 7. Toss a few peas, over the salad.
• 8. Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
• 9. Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
• 10. Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
• 11. Before serving, be sure to stir the salad.
• 12. This salad keeps well for several days in the refrigerator.
• 13. Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

MOTHER'S SWEET PEA SALAD

Steps:

• In a small bowl, combine the mayonnaise, mustard, sugar, salt and pepper. Gently stir in the potatoes, peas, pickles and egg. Chill. Serve over lettuce.

SNAP PEA SALAD

Steps:

• For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.