PEAS & PEPPER PASTA SALAD

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Peas & Pepper Pasta Salad image

I often serve a pasta salad for a buffet. That way, there's no need for a side salad. Any leftover pasta salad is fantastic stuffed in halved and cored plum tomatoes. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

1 package (16 ounces) acini di pepe pasta
1-1/2 cups coarsely chopped Cubanelle peppers or miniature sweet peppers
1 cup loosely packed fresh Italian parsley leaves
4 radishes, trimmed and quartered
1/2 medium red onion, coarsely chopped
2 green onions, cut into 1-inch pieces
1-3/4 cups frozen petite peas (about 8 ounces), thawed
1/2 cup creamy Caesar salad dressing
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Thinly sliced radishes, optional

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water and drain well. Place peppers, parsley, radishes, red onion and green onions in a food processor; pulse until finely chopped, scraping sides of food processor bowl as necessary., In a large bowl, combine pasta, chopped vegetables and peas. Add dressing, salt and pepper; toss to coat. Let stand 15 minutes to allow flavors to blend. If desired, top with sliced radishes.

Nutrition Facts : Calories 255 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

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