Pasta Pea Pepper Salad
Bright, refreshing, and bursting with color, this Pasta Pea Pepper Salad is the perfect combination of flavor and ease, making it an ideal side dish or light main course. Featuring tender pasta, sweet pop-in-your-mouth peas, and crunchy bell peppers in a medley of red and yellow hues, it's as visually appealing as it is delicious. Tossed in a zesty homemade dressing of extra virgin olive oil, lemon juice, Dijon mustard, and honey, this salad strikes the perfect balance of tangy and sweet. Ready in just 25 minutes, this recipe is quick, healthy, and versatile, offering bold flavors with minimal effort. Serve it cold, and don’t forget the optional sprinkle of fresh parsley for a final touch of freshness. Perfect for potlucks, meal prep, or a vibrant summer gathering, this pasta salad will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 250 grams pasta (small shapes like rotini or penne)
- 1 cup frozen peas
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 3 stalks green onions
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. This should take about 8-10 minutes. Drain and set aside to cool.
While the pasta is cooking, bring another small pot of water to a boil. Add the frozen peas and cook for 2-3 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Chop the red and yellow bell peppers into small bite-sized pieces. Thinly slice the green onions and set them aside.
In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled pasta, cooked peas, chopped bell peppers, and green onions.
Pour the dressing over the pasta mixture and gently toss to combine, ensuring the pasta and vegetables are evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the salad to a serving dish and garnish with chopped fresh parsley, if desired.
Serve immediately, or refrigerate for 1-2 hours to let the flavors meld before serving. Enjoy!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 23.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
