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Confetti Pea Salad

 Confetti Pea Salad
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.
2 ServingsPrep: 20 min. + chiliing


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


  • 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,

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Confetti Pea Salad (continued)

Nutritional Facts: 32 g carbohydrate, 4 g fiber, 23 g protein.