PASTA SALAD WITH PEAS
A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.
Provided by TinaJ
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g
PASTA SALAD WITH PESTO
Zesty pesto, green peas, pine nuts, and mozzarella pearls make a flavorful and pretty pasta salad.
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 8 to 10
Number Of Ingredients 12
Steps:
- Cook the fusilli in a large pot of boiling salted water until fully cooked, 10 to 12 minutes (you don't want al dente pasta here). Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, purée the pesto, lemon juice, and ½ cup of the peas. Add the mayonnaise and purée until smooth.
- Add the pesto-pea mixture to the cooled pasta, along with the Parmesan, ¾ cup of the peas, 3 tablespoons of the pine nuts, the mozzarella, the salt, and the pepper. Mix well, then taste and adjust seasoning, if necessary. (I usually add ¼ teaspoon each more salt and pepper, but it will depend on the saltiness of the pesto you're using and how heavily the pasta water was salted.) Transfer to a serving bowl and sprinkle the remaining peas, pine nuts, and basil over top. Serve at room temperature.
- Note: To toast the pine nuts, place them in a small dry skillet over medium heat. Cook, stirring frequently, until golden. Watch the nuts carefully, as they can burn quickly, and transfer them to small bowl immediately after cooking (they will continue to brown in the hot pan).
- Make-Ahead Instructions: The components of this pasta salad can be made ahead a day ahead of time; just keep everything separate and toss together right before serving.
Nutrition Facts : Calories 544, Fat 36 g, Carbohydrate 40 g, Protein 15 g, SaturatedFat 8 g, Sugar 3 g, Fiber 3 g, Sodium 591 mg, Cholesterol 29 mg
PEA AND CHEESE PASTA SALAD
Make and share this Pea and Cheese Pasta Salad recipe from Food.com.
Provided by pammyowl
Categories < 30 Mins
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 625, Fat 24.8, SaturatedFat 13.6, Cholesterol 86.9, Sodium 850.4, Carbohydrate 70.2, Fiber 8.1, Sugar 13.6, Protein 30.7
HAM PASTA SALAD
I "invented" this salad as I went along...it's a combination of various pasta salad recipes I'd seen. It can be served as a side dish, of course. In summer, however, my husband doesn't care for hot meals, so I make it as a main dish. We're recent city transplants with two young children, ages 6 and 3.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, toss macaroni with ham, green pepper, tomato and onion. In a small bowl, combine Miracle Whip, Parmesan cheese, milk and salt. Pour over pasta mixture and stir to coat. Cover and refrigerate. , Sprinkle with additional Parmesan before serving.
Nutrition Facts : Calories 366 calories, Fat 20g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 865mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
PEAS AND PASTA SALAD
Provided by Sunny Anderson
Time 23m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
PEAS AND PASTA SALAD
Provided by Sunny Anderson
Yield 4-7 Servings
Number Of Ingredients 6
Steps:
- Cook the pasta in 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 pasta is cool then drain in a colander shaking to release as much water as possible. In a large bowl, mix pasta with Hidden Valley® Original Ranch® Light Dressing and mix to coat. Add in the peas, carrots, and bacon. Season with salt and pepper. Cook's note: If making ahead of time, cover and refrigerated the salad until ready to serve, then add the bacon right before serving.
PASTA SALAD - PEAS, HAM AND CHEESE
Make and share this Pasta Salad - Peas, Ham and Cheese recipe from Food.com.
Provided by SLColman
Categories Ham
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place cooled cooked pasta, ham, cheese, peas and cheese in a large bowl; mix well.
- Add mayonnaise, Miracle Whip, seasoning salt, pepper, garlic salt and dill. Mix until everything is well coated and evenly distributed.
- Chill well before serving.
Nutrition Facts : Calories 680.5, Fat 30, SaturatedFat 14.3, Cholesterol 112.8, Sodium 1378, Carbohydrate 64.2, Fiber 6.6, Sugar 9.5, Protein 37.8
PEA 'N' CHEESE SALAD
Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. -Inez Orsburn, DeMotte, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 325 calories, Fat 27g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
HAM AND CHEESE PASTA SALAD
Ham and Cheese Pasta Salad is a simple but delicious creamy dish made with peas, ham, onion and cheddar cheese in a lemon and mayo dressing.
Provided by Sabrina Snyder
Categories Salad
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl whisk together mayonnaise, lemon juice, salt, and pepper.
- Add in pasta, peas, ham, cheese, and onion and toss well.
- Refrigerate, covered, for 2 hours before serving.
Nutrition Facts : Calories 258 kcal, Carbohydrate 25 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 370 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
THE PASTA SALAD
This is a wonderful cold pasta salad that has been a family favorite of ours for years. Wonderful for potlucks, picnics, or any gathering.
Provided by Angela
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 8h55m
Yield 7
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
- Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
- In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
- Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 31.9 g, Cholesterol 99.3 mg, Fat 27.7 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 10.3 g, Sodium 334.7 mg, Sugar 4 g
PASTA SALAD WITH KEFIR, PEAS AND CHEESE
I love recipes with healthy substitutes. Cut the mayo out of pasta salad and give it a healthy, tangy twist with kefir and some fresh peas for a fresh take on a classic.
Provided by LifewayRecipes
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta shells in salted water until al dente. Drain and while it begins to cool, make the dressing and prep additional ingredients.
- In a blender, combine kefir, olive oil, garlic, salt, cayenne pepper and 1 cup of the peas. Blend until smooth and pale green.
- Chop the green onions into thin slices. Stack the mint leaves and slice crosswise into thin ribbons. Dice the cheese into ¼ inch cubes or crumble if using feta.
- In a large mixing bowl, combine pasta, dressing, green onions, mint, cheese and remaining peas and stir to combine. Refrigerate a few hours or overnight before serving. If the pasta absorbs the dressing, add more kefir before serving.
Nutrition Facts : Calories 612.1, Fat 12.4, SaturatedFat 1.8, Sodium 715.8, Carbohydrate 103.3, Fiber 9.7, Sugar 9.3, Protein 21.4
PASTA SALAD WITH TOMATOES AND PEAS
Steps:
- In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.
MEDITERRANEAN CHICKPEA PASTA SALAD
Steps:
- Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
- Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.
- Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.
Nutrition Facts : Calories 219 kcal, Carbohydrate 17 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 448 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PASTA SALAD WITH KEFIR, PEAS & CHEESE
Steps:
- Cook the pasta shells in salted water until al dente. Drain and while it begins to cool, make the dressing and prep additional ingredients. In a blender, combine kefir, olive oil, garlic, salt, cayenne pepper and 1 cup of the peas. Blend until smooth and pale green. Chop the green onions into thin slices. Stack the mint leaves and slice crosswise into thin ribbons. Dice the cheese into ¼ inch cubes or crumble if using feta. In a large mixing bowl, combine pasta, dressing, green onions, mint, cheese and remaining peas and stir to combine. Refrigerate a few hours or overnight before serving. If the pasta absorbs the dressing, add more kefir before serving.
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