Penne Salad with Peppers and Peas
Bright, vibrant, and irresistibly fresh, this Penne Salad with Peppers and Peas is the ultimate quick and easy side dish or light main course. Packed with colorful red and yellow bell peppers, sweet cherry tomatoes, and tender green peas, this pasta salad delivers a delightful crunch and a burst of garden-fresh flavor in every bite. Tossed with a zesty homemade dressing featuring olive oil, red wine vinegar, Dijon mustard, and garlic, this dish is both wholesome and irresistibly tangy. Ready in just 30 minutes and perfect for meal prep, picnics, or potlucks, this make-ahead pasta salad combines simplicity and elegance. Serve it chilled or at room temperature, and let the vibrant flavors shine. Keywords: penne salad, pasta salad, bell peppers, light recipes, fresh peas, quick side dish, homemade dressing, healthy pasta salad.
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Recipe Information
Ingredients
- 300 grams penne pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup green peas (fresh or frozen)
- 1 cup cherry tomatoes
- 0.5 red onion
- 2 tablespoons fresh parsley
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
While the pasta is cooking, prepare the vegetables. Dice the red and yellow bell peppers into bite-sized pieces. Halve the cherry tomatoes. Finely chop the red onion. If using fresh peas, blanch them in boiling water for 1-2 minutes, then drain and rinse with cold water.
Finely chop the fresh parsley and set it aside for garnish.
To make the dressing, mince the garlic clove and whisk it together with olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a small bowl until well combined.
In a large mixing bowl, combine the cooked penne pasta, diced bell peppers, peas, cherry tomatoes, and red onion. Pour the dressing over the ingredients and toss gently to coat everything evenly.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Garnish the salad with the chopped parsley before serving. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 20.1 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2184 mg | 46% | |
*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.
