Peas Pasta and a Red Pepper Vinaigrette Salad
Elevate your pasta salad game with this vibrant and refreshing recipe for Peas Pasta and a Red Pepper Vinaigrette Salad. Featuring tender al dente pasta and sweet, nutrient-packed peas, this dish is brought to life with a tangy, homemade red pepper vinaigrette made from roasted red bell peppers, garlic, and a hint of honey for balance. The smooth, creamy dressing beautifully coats each ingredient, creating a harmony of flavors in every bite. Ready in just 30 minutes, this quick and easy recipe is perfect for light lunches, potluck gatherings, or summer picnics. Serve it fresh or chilled for a versatile dish that’s as satisfying as it is colorful. Garnish with fresh parsley for an extra pop of brightness, and enjoy the perfect fusion of health and flavor!
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Recipe Information
Ingredients
- 250 grams pasta (such as penne or fusilli)
- 1 cup frozen peas
- 1 whole red bell pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 whole garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions, usually about 10-12 minutes. During the last 2 minutes of cooking, add the frozen peas to the boiling water with the pasta.
While the pasta is cooking, make the red pepper vinaigrette. Dice the red bell pepper into small pieces and peel the garlic clove.
In a blender or food processor, combine the diced red bell pepper, olive oil, white wine vinegar, honey, Dijon mustard, garlic clove, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Once the pasta and peas are cooked, drain them in a colander and run under cold water to stop the cooking process. Shake off any excess water.
In a large mixing bowl, combine the cooked pasta and peas with the red pepper vinaigrette. Mix until evenly coated.
Transfer the salad to a serving dish and garnish with chopped fresh parsley if desired.
Serve immediately, or refrigerate for 20-30 minutes if you prefer it chilled. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.0 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 751 mg | 16% | |
*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.
