I often serve a pasta salad for a buffet. That way, there’s no need for a side salad. Any leftover pasta salad is great stuffed in halved and cored plum tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Recommended: Spring-ish Recipes to Make In April
- 1 package (16 ounces) acini di pepe pasta
- 1-1/2 cups coarsely chopped Cubanelle peppers or miniature sweet peppers
- 1 cup loosely packed fresh Italian parsley leaves
- 4 radishes, trimmed and quartered
- 1/2 medium red onion, coarsely chopped
- 2 green onions, cut into 1-inch pieces
- 1-3/4 cups frozen petite peas (about 8 ounces), thawed
- 1/2 cup creamy Caesar salad dressing
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Thinly sliced radishes, optional
- Cook pasta according to package directions. Drain; rinse with cold water and drain well. Place peppers, parsley, radishes, red onion and green onions in a food processor; pulse until finely chopped, scraping sides of food processor bowl as necessary.
- In a large bowl, combine pasta, chopped vegetables and peas. Add dressing, salt and pepper; toss to coat. Let stand 15 minutes to allow flavors to blend. If desired, top with sliced radishes. Yield: 10 servings.
Originally published as Pea & Pepper Pasta Salad in Taste of Home April/May 2015, p50
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Reviewed May. 1, 2015
"I prepared this with the Charoset recipe on page 69. It was the perfect, light salad for lunch.Thanks, Ann"