Best Pea And Pasta Salad Recipes

CREAMY HERBED EASTER HAM AND PEA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, sour cream, chives, mint, 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. 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 ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS

Steps:

• 1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat. 2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

CORN AND PEA PASTA SALAD

Steps:

• Mix all ingredients in a salad bowl.
• Cover and chill for at least 1 hour.

PEA AND CHEESE PASTA SALAD

Steps:

• Cook the pasta per package directions , making sure not to overcook. Place the peas in the colander and drain the pasta right over the top of the peas, this will cook the peas to a crisp tender doneness. Cool and lightly stir in the rest of the ingredients.
• Chill at least two hours or overnight and serve. You may need to add more salad dressing or mayo as the pasta tends to absorb it the longer you store it.

PEA POD AND CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed on package, adding pea pods during last 1 to 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix chicken, onions and water chestnuts. In small bowl, mix dressing ingredients until well blended.
• Gently stir cooled cooked pasta and pea pods into chicken mixture. Pour dressing over salad; stir gently to coat. Cover; refrigerate at least 3 hours or until serving time.
• To serve, line serving bowl with lettuce leaves. Spoon salad over lettuce. Sprinkle with almonds.

BLACK-EYED-PEA AND PASTA SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.

GREEN PEA AND PASTA SALAD

Steps:

• 1. Rinse, drain, and thaw peas in a colander. While peas are thawing, cook pasta to al dente stage; drain and rinse pasta in cold water.
• 2. Gently toss together the peas, pasta, bacon, onion, cheese, and eggs (if used) in a large mixing bowl.
• 3. Combine dressing ingredients in a small mixing bowl. Fold dressing gently into peas, combining well. Turn mixture into a clear glass serving dish, cover with plastic wrap, and refrigerate until serving time, at least 30 minutes.
• 4. We used to make this with Velveeta cheese, but I find it difficult to work with due to its softer texture. You can also use mild cheddar, Swiss cheese, block American, or even pepper Jack. My family loves the sharp cheddar. You can also use shredded cheese if it's more convenient. I do like the small cubes cut the size of the peas, just for presentation.

HAM AND PEA PASTA SALAD

Steps:

• Prepare Pasta Salad as directed on package, reserving Parmesan pouch.
• Stir in ham and peas.
• Refrigerate 3 hours.
• Sprinkle with reserved Parmesan just before serving.

PASTA, HAM AND PEA SALAD RECIPE - (4.5/5)

Steps:

• Cook the pasta according to package directions. Drain well and place in a large mixing bowl. Whisk the ranch dressing, mayonnaise and seasoning salt. Toss the dressing with the pasta and then gently stir in the ham, peas, cheese and bell pepper. Taste and add more seasoning salt, if needed. Refrigerate several hours or overnight. ** I did not add bell pepper, though would like to try with it ** Each day of leftovers, had to add more ranch/mayo

RUBY TUESDAY'S HAM AND PEA PASTA SALAD

Steps:

• In a large bowl combine salad ingredients.
• In a smaller bowl, mix dressing ingredients. Pour dressing over
• macaroni mix and toss to blend well. Cover and refrigerate several
• hours or overnight.
• Remove from refrigerator 30 minutes before serving. (More
• mayonnaise or sour cream may be needed.)

CHICKEN AND SUGAR SNAP PEA PASTA SALAD

Steps:

• In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
• In large bowl, mix dressing, mint, vinegar, salt, and pepper. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

PEA AND PASTA SALAD

Steps:

• 1. Make the Salad. Toss together peas, pasta, bell peppers, parsley, basil, dill, mint and if desired chicken.
• 2. Make the Dressing. Whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over salad and gently toss.
• 3. Note: I used dry herbs - 2 teaspoons each. It makes a lot. I only used half the seasoning in salad.