Back to Confetti Pea Salad

Print Options


Card Sizes

Confetti Pea Salad Recipe

Confetti Pea Salad Recipe

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.
TOTAL TIME: Prep: 20 min. + chiliing YIELD:2 servings


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


  • 1. 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: 365 calories, 17g fat (3g saturated fat), 40mg cholesterol, 444mg sodium, 32g carbohydrate (8g sugars, 4g fiber), 23g protein.

Reviews for Confetti Pea Salad

Sort By :

Average Rating
Reviewed Oct. 19, 2017

"Decent way to use up leftover chicken. I used sour cream instead of plain yogurt because that's what I had."

Reviewed Jul. 27, 2014

"I thought this was pretty good. With all of the ingredients, 2 servings did not seem worth the effort. I made 4x the recipe except only did 2x the celery, colored pepper, chicken, and walnuts based on what I had. I used yogurt ranch dressing and used some green onion for the red. For the apple I did half apple and half halved grapes, per a similar recipe. The grapes were a great sub. I just added salt and pepper to taste. This made for a filling salad this weekend. ty"

Loading Image