Pea, Pepper and Pasta Salad

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004

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 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch granulated sugar

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 413 mg
  • Protein 14 g
  • Calories 429.0
  • Total fat 11 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 70 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 73.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pea, Pepper and Pasta Salad

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