Pea And Pasta Salad Food

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.

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.

BLACK-EYED PEA PASTA SALAD

Steps:

• Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions., Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture., In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

PESTO PEA SALAD

Steps:

• Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
• To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
• Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
• Pesto:
• 1/4 cup walnuts
• 1/4 cup pignolis
• 3 tablespoons diced garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
• Yield: 4 cups

PEAS, PASTA & BACON SALAD

Steps:

• Shell the peas.
• One quart of peas in the pod should yield about two cups of peas.
• Cook the pasta in plenty of boiling water until it is al dente.
• Steam or boil the peas until tender.
• When each of these is done, plunge them into cold water to stop them cooking and to cool them.
• Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
• Drain it well and allow it to cool.
• Wash and chop the celery finely.
• Add the bacon and celery to the cold drained pasta and peas.
• Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
• Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
• Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.

PEA 'N' PEANUT SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.