Pea, Pepper and Pasta Salad
This make-ahead salad is perfect for toting to a potluck barbecue or picnic. Toss the salad with the dressing right before serving so the peas stay bright green.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 429 |
| pro | 14 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 70 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 413 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 24% |
| vit A | 7% |
| vit C | 82% |
| folate | 73% |
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4 cups (1 L) small shell pasta or other short pasta (1 lb/500 g)
3 cups (750 mL) shelled fresh peas (1 lb/500 g)
1 sweet yellow pepper, diced
Dressing:
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) minced fresh tarragon (or 1/2 tsp/2 mL dried)
1/4 cup (50 mL) extra-virgin olive oil
1/4 cup (50 mL) lemon juice
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
Pinch granulated sugar
Preparation:
In large pot of boiling salted water, cook pasta for 2 minutes. Add peas; cook until pasta is tender but firm and peas are tender, 5 minutes. Reserving 1/4 cup (50 mL) of the cooking liquid, drain and chill under cold water. Transfer to bowl. Add yellow pepper and reserved cooking liquid; toss.
Dressing: Meanwhile, in small bowl or jar, whisk or shake together parsley, tarragon, oil, lemon juice, garlic, salt, pepper and sugar. (Make-ahead: Refrigerate pasta mixture and dressing in separate airtight containers for up to 24 hours.) Pour over pasta mixture; toss to coat.
Additional Information
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To Use Frozen Peas: Add to pasta after 6 minutes; cook until tender, about 1 minute.
Source
Canadian Living Magazine: June 2004
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