Pea Pasta Salad Recipes

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

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.

PEA SALAD

Pea Salad image

You'll need just five ingredients for this cool salad that's nicely sized for two people. "I like trying new recipes," shares Katie Anderson from Cheney, Washington. "When I found this salad, I loved it. It's really nice on those hot summer days."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups frozen peas, thawed
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1-1/2 teaspoons prepared mustard

Steps:

In a large bowl, combine the peas, cheese and onion. Stir in the mayonnaise and mustard. Cover and refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 31g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 483mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.

BLACK-EYED PEA PASTA SALAD

Black-Eyed Pea Pasta Salad image

Grilling out? You may want to serve this refreshing, make-ahead salad at the barbecue. A creamy Italian dressing enhances the chopped vegetables, cheese and pasta. -Joan Huggins, Waynesboro, Mississippi

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 jar (7-1/2 ounces) marinated quartered artichoke hearts
1 cup uncooked tricolor spiral pasta
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
4 slices provolone cheese, cut into thin strips
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup thinly sliced red onion
1/2 cup sliced pepperoni, cut into thin strips
1/2 cup mayonnaise
1/4 cup prepared Italian salad dressing

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.

Nutrition Facts : Calories 339 calories, Fat 24g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 625mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

PASTA CHICKPEA SALAD

Pasta Chickpea Salad image

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Provided by Anita Hughes

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 14h

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g

PEA AND CHEESE PASTA SALAD

Pea and Cheese Pasta Salad image

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

Ingredients

8 ounces ring pasta or 7 ounces elbow macaroni
1 (10 ounce) package frozen green peas
8 ounces cheddar cheese, cubed
3/4 cup salad dressing or 3/4 cup mayonnaise
1/2 cup onion, minced
1/2 cup baby dill pickle, minced (optional)

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

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