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Pea, Pepper and Pasta Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Pea, Pepper and Pasta Salad

This recipe makes 6 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 4 cups small shell pasta, (or other short pasta (1 lb/500 g)
  • 3 cups shelled fresh peas, (1 lb/500 g)
  • 1 sweet yellow pepper, diced
  • Dressing:
  • 1/2 cup chopped fresh parsley
  • 1/4 cup minced fresh tarragon, (or 1/2 tsp/2 mL dried)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 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 :

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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