PASTA SALAD WITH GREEN PEAS, RED PEPPERS, AND CHEDDAR

Pasta Salad with Green Peas, Red Peppers, and Cheddar image

Yield 6 servings

Number Of Ingredients 10

8 to 10 ounces pasta, any short shape (try gemelli or farfalle)
1 1/2 cups frozen green peas
1 large red bell pepper, cut into narrow strips
1/3 cup pitted black olives, preferably oil-cured
1 large celery stalk, diced
5 or 6 radishes, thinly sliced, or 1/3 cup thinly sliced daikon radish, cut into half circles
1 cup diced vegan Cheddar cheese
1/4 cup minced fresh parsley or dill, or a combination
1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or 1/3 cup vinaigrette, homemade (page 221), or store-bought
Salt and freshly ground pepper to taste

Steps:

Cook the pasta in plenty of rapidly simmering water until al dente. When the pasta is almost done, add the peas and cook briefly. Drain and rinse until cool, then drain well again.
Toss the pasta and peas with the remaining ingredients. Serve at once.
menu suggestions
I love this with Red and Green Cashew Butter Wraps (page 153).
This is also a great companion to veggie burgers with all the fixings-lettuce, tomato, vegan mayonnaise, and mustard-for a carefree meal.
nutrition information
Calories: 350
Total Fat: 17g
Protein: 8g
Carbohydrates: 40g
Fiber: 5.5g
Sodium: 350mg