HAM AND BELL PEPPER PASTA SALAD
Stir ham, onion and bell pepper into pasta with a rich sour cream-and-chive dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the ham, onion and bell peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
PASTA SALAD WITH PEAS
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
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
PASTA SALAD WITH PEAS AND CORN
Great, easy summertime pasta salad with peas and corn. I promise you will be the hit of the party!
Provided by rharejr
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
- Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 37.1 g, Cholesterol 10.5 mg, Fat 21.2 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 411.7 mg, Sugar 4.8 g
PEAS AND PASTA SALAD
Provided by Sunny Anderson
Time 23m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
TORTELLINI PASTA SALAD WITH PEAS AND ROASTED RED PEPPERS
Toss cheese-filled tortellini with a creamy dressing to make this veggie pasta salad rich and satisfying.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
- Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PASTA SALAD WITH SALAMI, CARROTS, PEAS AND ROASTED RED PEPPERS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the salami, carrots, peas and roasted red peppers to the bowl with the tortellini.
- Make the dressing: Whisk the olive oil, white wine vinegar, shallot, 1/2 teaspoon salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
PASTA PEA & PEPPER SALAD
This salad can be served hot or cold! Tastes great either way! Have also made this with can corn on really hot day instead of the peas & I don't even heat the corn--I throw it right in right out of the can into the dressing! Great dish!
Provided by Poker
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, bring peas and 2-1/2 cups water to a boil.
- Reduce heat, cover and simmer 15-20 minutes or until peas are just tender.
- Drain and transfer to large bowl.
- Stir salad dressing into peas& set aside.
- Cook noodles according to package; drain.
- Toss with peas and add your peppers.
- Salt and pepper to taste.
Nutrition Facts : Calories 341.4, Fat 9.5, SaturatedFat 1.7, Cholesterol 31.9, Sodium 446.1, Carbohydrate 51.4, Fiber 10.3, Sugar 6.4, Protein 13.9
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