Best Sweet Pea Salad Recipes

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SWEET PEA AND DILL SALAD



Sweet Pea and Dill Salad image

Sweet peas with a tangy dressing. Quite a refreshing salad.

Provided by CHRISTYJ

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7

4 cups blanched green peas
½ cup mayonnaise
½ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
¼ cup chopped fresh dill weed
ground black pepper to taste

Steps:

  • Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
  • In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 28.9 g, Cholesterol 23.1 mg, Fat 28.3 g, Fiber 9.1 g, Protein 9.9 g, SaturatedFat 7.1 g, Sodium 294.7 mg, Sugar 10.4 g

SWEET AND CRUNCHY PEA SALAD



Sweet and Crunchy Pea Salad image

Very easy salad. Can have all the ingredients in pantry for a spontaneous get-together. Peas combine with pickles and peanuts for a refreshing summer salad.

Provided by lahop2it

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 4

1 (15 ounce) can peas, drained
½ cup sweet pickles, halved and sliced
½ cup roasted Spanish peanuts
¼ cup creamy salad dressing (such as Miracle Whip®), or to taste

Steps:

  • Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 19.2 g, Cholesterol 5 mg, Fat 13.4 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 2 g, Sodium 423.3 mg, Sugar 9.1 g

SPRING SWEET PEA PASTA SALAD



Spring Sweet Pea Pasta Salad image

This quick and easy salad can be served as a side dish or a main course. I suggest serving it with sliced apple, sweet gherkins, or cornichons. Nice bread and a glass of white wine wouldn't hurt either!

Provided by kimberly

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package bow tie (farfalle) pasta
1 tablespoon olive oil
¾ cup sour cream
¾ cup mayonnaise
¼ cup lemon juice
1 tablespoon lemon zest
1 tablespoon dried dill weed
1 pinch cayenne pepper, or to taste
kosher salt to taste
½ cup diced red onion
8 ounces frozen green peas, thawed
8 ounces diced fully cooked lean ham
8 ounces cubed sharp Cheddar cheese
2 sprigs fresh dill, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
  • Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.

Nutrition Facts : Calories 829.4 calories, Carbohydrate 64.7 g, Cholesterol 83.7 mg, Fat 51.5 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 18.2 g, Sodium 999.7 mg, Sugar 5.9 g

SWEET PEA-BOW TIE PASTA SALAD



Sweet Pea-Bow Tie Pasta Salad image

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...

Provided by Cindi M Bauer

Categories     Other Salads

Number Of Ingredients 14

SALAD:
2-1/2 lbs. uncooked bow tie pasta
8 oz. shredded carrots (see *note)
8 oz. frozen peas, thawed
1 celery rib, diced
4 tsp. diced red onions
DRESSING:
2 cups sweetened condensed milk
2-1/2 cups mayonnaise
1-1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 tsp. salt
1/2 tsp. pepper

Steps:

  • 1. Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
  • 2. Rinse pasta under cold water, and drain pasta well.
  • 3. In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
  • 4. Place in refrigerator til ready to mix salad ingredients together.
  • 5. When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
  • 6. Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
  • 7. Toss a few peas, over the salad.
  • 8. Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
  • 9. Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
  • 10. Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
  • 11. Before serving, be sure to stir the salad.
  • 12. This salad keeps well for several days in the refrigerator.
  • 13. Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

MOTHER'S SWEET PEA SALAD



Mother's Sweet Pea Salad image

MOTHER made this tasty salad for our Thanksgiving or Christmas diners. But it's so good I make it often during the year. It's an ideal accompaniment for whatever main dish we have for dinner. When served as an individual salad on a lettuce leaf, it's very attractive. -Nellie Dulin Concord, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 10

1/3 cup mayonnaise
1/4 teaspoon ground mustard
1/4 teaspoon sugar
1/4 teaspoon salt
Dash pepper
1 cup diced cooked salad potatoes
1 cup frozen peas, thawed
1/2 cup chopped sweet pickles
1 hard-boiled large egg, chopped
1 cup shredded lettuce

Steps:

  • In a small bowl, combine the mayonnaise, mustard, sugar, salt and pepper. Gently stir in the potatoes, peas, pickles and egg. Chill. Serve over lettuce.

Nutrition Facts : Calories 476 calories, Fat 33g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 989mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 6g fiber), Protein 9g protein.

SWEET PEA-BOW TIE PASTA SALAD



Sweet Pea-Bow Tie Pasta Salad image

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...

Provided by Cindi M Bauer

Categories     Lunch/Snacks

Time 12m

Yield 25-30 serving(s)

Number Of Ingredients 12

2 1/2 lbs uncooked bow tie pasta
8 ounces shredded carrots (See *Note)
8 ounces frozen peas, thawed
1 celery rib, diced
4 teaspoons diced red onions
2 cups sweetened condensed milk
2 1/2 cups mayonnaise
1 1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
  • Rinse pasta under cold water, and drain pasta well.
  • In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
  • Place in refrigerator til ready to mix salad ingredients together.
  • When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
  • Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
  • Toss a few peas, over the salad.
  • Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
  • Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
  • Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
  • Before serving, be sure to stir the salad.
  • This salad keeps well for several days in the refrigerator.
  • *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).

Nutrition Facts : Calories 305.6, Fat 4.2, SaturatedFat 1.9, Cholesterol 46.8, Sodium 154.7, Carbohydrate 58.2, Fiber 2.2, Sugar 25.3, Protein 9.1

DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING



Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing image

Provided by Robert Irvine : Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon grapeseed oil
1 red onion, diced small
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
2 plum tomatoes, seeds removed and cut brunoise
1 blood orange, segmented and diced
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint leaves
1 tablespoon hoisin sauce
1 teaspoon soy sauce
2 tablespoons mayonnaise
4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat)
1/2 cup pea tendrils

Steps:

  • To make the orange dressing: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.
  • For the crab salad: Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.

SWEET PEA SALAD



Sweet Pea Salad image

-Betty Otten, Tea, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 58 servings.

Number Of Ingredients 12

5 pounds uncooked bow tie pasta
1 pound carrots, shredded
1 package (16 ounces) frozen peas, thawed
10 celery ribs, diced
1 small onion, finely chopped
5 cups mayonnaise
4 cups sweetened condensed milk
2-1/2 cups sugar
3/4 cup cider vinegar
3/4 cup buttermilk
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain. In three large bowls, combine the pasta, carrots, peas, celery and onion. , In another large bowl, combine the remaining ingredients. Stir a third of the dressing into each bowl of pasta mixture. Cover and refrigerate until chilled.

Nutrition Facts :

SPRING SWEET PEA PASTA SALAD



SPRING SWEET PEA PASTA SALAD image

Categories     Vegetable     Ham     Pasta     Dill     Lemon     Spring

Number Of Ingredients 14

1 package (16 ounce) bow tie/farfalle pasta
1 tablespoon olive oil
3/4 cup sour cream
3/4 cup mayonnaise
1/4 cup lemon juice
1 tablespoon lemon zest
1 tablespoon dried dill weed
1 pinch (or to taste) cayenne pepper
1 recipe (to taste) kosher salt
1/2 cup red onion, diced
8 ounces frozen green peas, thawed
8 ounces fully cooked lean ham, diced
8 ounces sharp Cheddar cheese, cubed
2 sprigs (for garnish) fresh dill

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
  • Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta.
  • Garnish with the dill sprigs to serve.

SWEET PEA SALAD



Sweet Pea Salad image

My friend gave me this recipe several years ago, when our families attended a 4th of July picnic together. I have made it many times since then, and it's always a favorite whenever I make it. The recipe makes quite a bit, so it's one of my favorite dishes to take to potlucks, picnics and other gatherings with large crowds. The recipe would fit a lot of party themes, as the ingredients represent various continental cuisines, from the Asian inspired chestnuts to the Brazilian cashews. But it is the smokey Dutch-influenced gouda cheese that adds a wonderful Mediterranean flair to this great picnic salad. Cooking time does not including chilling time (as that can vary greatly).

Provided by Northwestgal

Categories     Vegetable

Time 15m

Yield 24 serving(s)

Number Of Ingredients 9

4 (16 ounce) bags frozen sweet peas (not thawed)
8 ounces sliced water chestnuts, drained
1 bunch celery, chopped
1 red onion, chopped
8 ounces smoked gouda cheese or 8 ounces edam cheese, cubed
1 1/4 cups low-fat sour cream
1 teaspoon sugar
salt and pepper, to taste
1 cup sliced cashews

Steps:

  • Place peas, chestnuts, celery, onion, and cheese in a large salad bowl.
  • In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon.
  • Place in refrigerator for several hours (or overnight is ideal). Add the cashews just before serving, and toss well to thoroughly blend all ingredients.

MY GRANDMA'S SWEET PEA SALAD



My Grandma's Sweet Pea Salad image

Try this just once just the way she made it and you'll love it.

Provided by ann cash

Categories     Other Salads

Time 10m

Number Of Ingredients 4

2} 15oz can(s) sweet peas
2 tsp sweet pickle relish
4-6oz small cubed colby or cheddar cheese
1/2 c mayo or salad dressing

Steps:

  • 1. Start out with two chilled cans of sweet peas, drained. Cube cheese small. Mix dressing into peas, then fold in relish and cheese .
  • 2. Enjoy now or put it in the fridge and I dare you to forget it until supper.
  • 3. Please try this! It is sooooo simple to make. You will love this.

SWEET PEA SALAD AND RICOTTA CHEESE CROSTINI



Sweet Pea Salad and Ricotta Cheese Crostini image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups fresh sweet peas
1/4 cup minced shallot
1 tablespoon minced garlic
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil, plus 3 tablespoons
1 teaspoon lemon, zested
1 lemon, juiced
Olive oil, for brushing
1 loaf focaccia bread, cut into 1 1/2-inch thin squares
1 cup ricotta cheese

Steps:

  • Preheat grill to medium.
  • In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
  • Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad.

SWEET PEA AND TUNA SALAD



SWEET PEA AND TUNA SALAD image

Categories     Salad     Fish     Pasta     Brunch     Side     No-Cook     Cocktail Party     Picnic     Super Bowl     Low Fat     Kid-Friendly     Quick & Easy     Low Sodium     Low/No Sugar     Dinner     Lunch     Spring     Summer     Potluck

Yield 6

Number Of Ingredients 10

3/4 box (4 cups) shells or other short pasta
1 1/2 cups frozen peas, thawed
1 stalk Celery, chopped
1/2 red onion, chopped
1 cup flat-leaf parsley, roughly chopped
2 6-oz. cans of tune, drained
1/3 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
Kosher salt and pepper

Steps:

  • Cook the pasta according to the package directions. Drain and rinse under cold running water. Transfer to a large bowl. Add the peas, celery, onion, parsley and tuna and stir to combine. In a small bowl, whisk together the oil, vinegar, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper. Drizzle the dressing over the salad and gently toss before serving.

SWEET PEA AND DILL SALAD [13]



SWEET PEA AND DILL SALAD [13] image

Categories     Vegetable     Dill

Yield 4 Servings

Number Of Ingredients 7

4 cups blanched green peas
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
1/4 cup chopped fresh dill weed
ground black pepper to taste

Steps:

  • Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl. In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours.

SWEET PEA SALAD



Sweet pea salad image

A super green leaf salad with sugar snaps, cress and petit pois dressed in yogurt, mint and chives

Provided by Sarah Cook

Categories     Buffet, Side dish

Time 15m

Number Of Ingredients 11

200g frozen petits pois
200g sugar snap pea , finely sliced lengthways
3 Baby Gem lettuces , quartered and leaves pulled apart
50g pea shoots
pot of cress , picked
100g croûton
small bunch mint , leaves picked
small bunch chives
150ml pot natural yogurt
2 tbsp white wine vinegar
½ tbsp sugar

Steps:

  • Put the peas in a sieve and run under hot water until just defrosted. Leave to drain thoroughly.
  • To make the dressing, put all the ingredients in a food processor or blender and whizz to a sauce. Season well.
  • On a big platter, toss together the peas, sugar snaps, lettuce, pea shoots, cress and croutons. Tip the dressing into a small bowl and use a spoon to drizzle over.

Nutrition Facts : Calories 136 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

SWEET PEA SALAD



Sweet Pea Salad image

This salad is yummy and easy to make. I love to whip this together and have it as a snack :)

Provided by Victoria Whitfield

Categories     Other Salads

Time 10m

Number Of Ingredients 4

2 can(s) large sweet peas
16 oz cheddar cheese
2/3 c mayonnaise
1 small red onion

Steps:

  • 1. Drain peas in colander.
  • 2. Mix peas, Cheddar cheese, onion, & mayonnaise.
  • 3. Refrigerate overnight or for at least 2-3 hours.

SWEET PEA AND DILL SALAD



SWEET PEA AND DILL SALAD image

Categories     Dill     Vegetable

Number Of Ingredients 7

4 cups green peas, blanched
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 Dijon-style prepared mustard
1/4 cup fresh dll weed, chopped
1 recipe (to taste) ground black pepper

Steps:

  • Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
  • In a small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top.
  • Cover and chill for at least 2 hours before serving.

SWEET PEA SALAD



Sweet Pea Salad image

My family loves this pea salad-even those that normally wouldn't eat peas. I prefer to use mayo but Miracle Whip is great, too-just sweeter. Easily expanded to feed a crowd. Enjoy!

Provided by Mrs.Jack

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) can young sweet peas (I like LaSueur)
2 hard-boiled eggs, chopped
3 sweet gherkins, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup pecan pieces
3 tablespoons mayonnaise or 3 tablespoons Miracle Whip

Steps:

  • Boil eggs and chop.
  • Drain peas in colander.
  • Chop all veggies.
  • Mix all ingredients in bowl-careful not to mash the peas.
  • Season with salt and pepper to your taste.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 242.6, Fat 11.7, SaturatedFat 1.9, Cholesterol 108.9, Sodium 296.2, Carbohydrate 26.5, Fiber 6.6, Sugar 10.6, Protein 9.9

SWEET PEA SALAD



Sweet Pea Salad image

Sour cream, dill,and dijon mustard are just a few ingredients which made this peas salad a huge hit in our house. I was looking for something special to serve with Prime Rib, and this is it! I cut some calories by using light dairy products.

Provided by Chef Dee

Categories     Low Cholesterol

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups blanched peas, drained well
1/2 cup Miracle Whip light
1/2 cup light sour cream
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon dried dill
ground pepper

Steps:

  • Combine all the ingredients except the peas.
  • When smooth and creamy, stir in the peas.
  • Season with pepper as desired.
  • Chill 2 or 3 hours.

Nutrition Facts : Calories 169.1, Fat 6.3, SaturatedFat 1.9, Cholesterol 12.3, Sodium 228.9, Carbohydrate 21.9, Fiber 6.1, Sugar 8.8, Protein 6.8

SWEET N SOUR PEA SALAD



SWEET N SOUR PEA SALAD image

THE LONGER YOU KEEP IT THE BETTER IT TASTE

Provided by CAROL BOWEN

Categories     Other Salads

Time 15m

Number Of Ingredients 6

1 can(s) leseur peas
1 can(s) french style green beans
1 can(s) white corn (shoe peg)
1 sweet red pepper - chopped
1 onion - chopped
1 c chopped celery

Steps:

  • 1. Boil together 1 tsp salt 1/4 tsp pepper 1 TBL water 3/4 cup cider vinegar 1/2 cup oil 1 cup sugar
  • 2. Pour over WELL drained vegetables.. Mix all. Chill at least 12 hours. Overnight or longer is better.

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