Confetti Pea Salad Recipe

Confetti Pea Salad Recipe photo by Taste of Home

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There’s something for every taste in this well-dressed medley from Marie Beardsley of Big Sandy, Texas. Peas, pasta, chicken, apples, walnuts (and more!) make this a hearty main-dish salad you’ll enjoy year-round.

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Confetti Pea Salad Recipe

Prep: 20 min. + chiliing

Yield: 2 Servings

20 20

Ingredients

1 cup cooked small pasta shells
1/2 cup cubed cooked chicken breast
1/3 cup frozen peas, thawed
1/4 cup shredded Colby-Monterey Jack cheese
1/4 cup chopped celery
1/4 cup chopped sweet yellow pepper
1/4 cup chopped red onion
2 tablespoons mayonnaise
2 tablespoons Hidden Valley® Ranch

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1 tablespoon plain yogurt
1/8 teaspoon pepper
1/4 cup chopped red apple
1/4 cup chopped walnuts, toasted

Directions

In a small bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, salad dressing, yogurt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in the apple and walnuts. Yield: 2 servings.

Nutritional Facts 1 cup (prepared with reduced-fat cheese, fat-free mayonnaise, reduced-fat salad dressing and fat-free yogurt) equals 365 calories, 17 g fat (3 g saturated fat), 40 mg cholesterol, 444 mg sodium, 32 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Confetti Pea Salad in Cooking for 2 Fall 2006, p37