Pasta Salad With Green Peas Red Peppers And Cheddar Food

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.

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.

PASTA SALAD WITH SALAMI, CARROTS, PEAS AND ROASTED RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
• Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
• Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

TORTELLINI PASTA SALAD WITH PEAS AND ROASTED RED PEPPERS

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

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.

HAM AND BELL PEPPER PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham, onion and bell peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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

ROASTED-PEPPER PASTA SALAD

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
• Photographs by Antonis Achilleos

SESAME PASTA SALAD WITH RED PEPPERS AND SNOW PEAS

Steps:

• In a large salad bowl, toss together all the ingredients except the lettuce leaves.
• Cover and refrigerate for 30 minutes.
• Check to see if the seasoning is to your taste. Adjust accordingly.
• Add a few drops of lemon juice or tamari or soy sauce.
• Line 4 serving bowls with lettuce leaves.
• Spoon salad into each and serve.
• Enjoy!

CHEDDAR AND MACARONI SALAD

Steps:

• Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
• Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.

EASY ITALIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
• Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
• Pour Italian-style dressing over the pasta mixture; toss to coat.
• Chill salad 20 minutes before serving.

SALAMI LOVER'S ITALIAN PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
• Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.

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.

PEAS & PEPPER PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain well. Place peppers, parsley, radishes, red onion and green onions in a food processor; pulse until finely chopped, scraping sides of food processor bowl as necessary., In a large bowl, combine pasta, chopped vegetables and peas. Add dressing, salt and pepper; toss to coat. Let stand 15 minutes to allow flavors to blend. If desired, top with sliced radishes.

GREEN SPLIT PEA & BASIL SALAD

Steps:

• Bring water to a boil and add split peas, reduce heat to a soft boil for approximately 25 minutes or until they are just tender. Drain and rinse until cool while preparing the remainder of the salad.
• Bring water to a boil, add pasta and reduce heat to a soft boil until pasta is cooked, but not over cooked. Drain and rinse with cold water until cool.
• In a small saucepan on medium heat, add olive oil, minced garlic and oregano. Sauté until garlic becomes tender and slightly brown, approximately 3 minutes. Remove from heat, add the lemon juice, stir together and set aside until cool.
• Place all ingredients together and toss with dressing, add some shredded cheese if you like and it is ready to serve.

THREE PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL

Steps:

• Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
• Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
• Toss dressing with the red pepper strips.
• Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
• Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
• Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
• Combine pasta with marinated peppers and dressing.
• Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
• Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
• Garnish with basil chiffonade.

TRI-PEPPER PASTA SALAD

Steps:

• Mix mayo and dressing until blended.
• Combine remaining ingredients in large bowl.
• Add mayo mixture; mix lightly.

TUNA, CHEESE AND PASTA SALAD

Steps:

• Cook pasta according to package directions; drain.
• Rinse with cold water; drain again.
• Transfer pasta to large bowl.
• Stir in cheese, peas, celery and basil, AND tuna and peppers. (Thanks Sandylee for catching this).
• Pour salad dressing over pasta mixture; toss gently to combine.
• Cover and chill for 2 - 8 hours.
• To serve, stir in a few tablespoons additional salad dressing, if necessary, to moisten pasta mixture.
• Arrange romaine leaves in salad bowl or on chilled dinner plates.
• Top with pasta mixture.
• Sprinkle with cashews.