Pasta Salad With Peas And Corn Food

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

Ingredients

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

PEAS AND PASTA SALAD

Peas and Pasta Salad image

Provided by Sunny Anderson

Yield 4-7 Servings

Number Of Ingredients 6

Ingredients

1 pound whole wheat pasta, preferably corkscrew
Kosher salt and freshly ground black pepper to taste
1 cup Hidden Valley® Original Ranch® Light Dressing
10 ounces frozen peas, thawed
2 large carrots, peeled and coarsely grated
6 slices bacon, cooked until crisp and crumbled

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.

PEAS AND PASTA SALAD

Peas and Pasta Salad image

Provided by Sunny Anderson

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

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.

PASTA SALAD WITH PEAS

Pasta Salad with Peas image

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

Ingredients

1 (16 ounce) package elbow macaroni
2 cups frozen peas
1 cup mayonnaise
8 ounces mild Cheddar cheese, cut into small cubes
3 stalks celery, chopped
½ white onion, chopped
salt and ground black pepper to taste

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 TOMATOES AND CORN

Pasta Salad with Tomatoes and Corn image

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories Salad Pasta Tomato Quick & Easy Lunch Parmesan Basil Corn Spring Bon Appétit San Francisco California Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

Steps:

Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

CORN PASTA SALAD

Corn Pasta Salad image

After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cups cooked tricolor spiral pasta
1 package (16 ounces) frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons canola oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt

Steps:

In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CORN AND PEA PASTA SALAD

Corn and Pea Pasta Salad image

Make and share this Corn and Pea Pasta Salad recipe from Food.com.

Provided by Poutine

Categories Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups macaroni, cooked and drained
2 cups frozen corn, thawed
2 cups frozen peas, thawed
1 stalk celery, diced
6 hard-boiled eggs, crumbled
1 cup mozzarella cheese or 1 cup cheddar cheese, cubed
3/4 cup bacon, cooked and crumbled
1/2 onion, diced
3/4 cup mayonnaise
3 tablespoons Dijon mustard

Steps:

Mix all ingredients in a salad bowl.
Cover and chill for at least 1 hour.

Nutrition Facts : Calories 505.2, Fat 20.8, SaturatedFat 5.8, Cholesterol 234.4, Sodium 535.1, Carbohydrate 60.3, Fiber 5.2, Sugar 6.7, Protein 21

PASTA SALAD WITH TOMATOES AND PEAS

Pasta Salad with Tomatoes and Peas image

Tasty and colorful celebration of summer's bounty with a homemade vinaigrette. A good way to use all those pear and cherry tomatoes from the garden or the farmer's market. This recipe will serve 10-12 for get togethers.

Provided by sugarpea

Categories Pasta Shells

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb medium pasta shell
1/3 cup white wine vinegar
2 tablespoons water
2 teaspoons salt
1/2 teaspoon sugar
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon, crumbled
1 clove garlic, minced and mashed to a paste with
1/4 teaspoon salt
pepper
1/2 cup olive oil
1/2 lb shelled peas, boiled until tender,drained,fresh or frozen (about 1 1/2 cups)
4 cups yellow pear tomatoes or 4 cups cherry tomatoes, halved
1/2 cup shredded fresh basil leaf

Steps:

Boil pasta in large pot of salted water until al dente; drain and rinse to cool.
In a large bowl whisk together vinegar, water, salt, sugar, tarragon, garlic paste and pepper to taste; add the oil while whisking until it is emulsified.
Add pasta, peas, tomatoes and basil; toss well.

Nutrition Facts : Calories 299.2, Fat 11.7, SaturatedFat 1.6, Sodium 530.9, Carbohydrate 40.9, Fiber 3.6, Sugar 4.7, Protein 8

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