- Dish type
- Vegetable salad
- Pea salad
Great for summertime picnics and lunches. The hot pepper sauce kicks it up a notch.
33 people made this
- 335g fusilli pasta
- 285g frozen peas, thawed
- 1 onion, chopped
- 120ml mayonnaise
- 1 dash hot pepper sauce
MethodPrep:15min ›Cook:15min ›Ready in:30min
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a mixing bowl, combine the pasta, peas, onions, mayonnaise and dash of hot sauce. Mix well and chill before serving.
Reviews & ratingsAverage global rating:(32)
Reviews in English (26)
by The Bunny Chef
Okay, I don't think anyone is seriously going to think you're supposed to put flowers in this pasta salad. The ingredients even call for frozen green peas. Also, there's no problem with rinsing the pasta- it will help cool the noodles down faster so you can eat the salad right away if you want, and I've never had a problem with mayo not sticking to rinsed noodles. That all being said, this pasta salad is very yummy and easy. You can add anything you want to it, like tuna, olives, grapes, chicken, little tomatoes, cucumber... and it always turns out good! Low fat mayo works well also.-10 May 2009
This is a good basic recipe but I can't give it more than 4 stars because rinsing the pasta is a NO NO! The starch is needed to help the sauce stick to the pasta. I used whole wheat rotella pasta and I added 1 pound of homemade bacon bits (cut 1 lb of bacon up and fry it into bits), and used a can of drained sweet peas and a few dashes of some vidalia onion vinaigrette. Make sure the onions are chopped very very small. It's great hot or cold and just the ticket when someone asks you to bring a side dish to a party.-26 Oct 2005
by Raye of Sunshine
I picked this recipe because it incorporated what I had on hand and seemed like it would be pretty quick and easy to make. I added 1/2 a pound of bacon per another user's suggestion, and used a lot less onion as my onion was very strong and I didn't want it to overpower. I also added some red pepper flakes, some cajun spices, and salt and pepper. Turned out great, especially for being a last minute recipe and using what I had on hand. I'll make it again!-31 Oct 2009
Parmesan Pea Pasta Salad
Parmesan Pea Pasta Salad might be the easiest cold pasta salad recipe in the world! Takes just 15 minutes to make and contains only 4 ingredients. Easy, fast, simple, and perfect for any cookout or party.
Yes, my clean eating diet/lifestyle is still on, BUT it's always off whenever pasta is around. and ice cream. although that's another story for another day. It's really so hard for me to say no to pasta. I mean, I say no but it doesn't listen. It just gets right up in my plate and begs me to eat it. Ruuuuude!
Then there's the issue of how I feel like cheese needs to be involved whenever I eat pasta. Seriously, if there's two food ingredients that are destined to be BFFs for life, it's pasta and cheese. Doesn't matter if the pasta is cold or hot either, it needs to be with some cheese. Forever and always.
A few weeks ago, the fine folks at Divella sent me a few varieties of dried pasta to taste and the one that stood out to me immediately was the bag of Mista. Mista is all these cute little pasta pieces of different shapes and sizes mixed together and I just knew it was destined for a cold salad. with cheese.
Now, if you don't know about Divella pasta, you should. It's the real deal. Straight from Italy and they use only the best, all-natural ingredients. Plus, they've been around for 125 years so they must know what they are doing.
- For the Pesto:
- 1 cup packed fresh basil or mint (or combination), plus more for garnish
- 1 large garlic clove, roughly chopped (about 2 teaspoons)
- 1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
- 3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
- 3 tablespoons fresh lemon juice, from 1-2 lemons
- 1/3 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Salad:
- 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
- 8 ounces (about 1 1/2 cups) frozen green peas, thawed
To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside.
In a large bowl, combine the pasta and peas. Add the pesto little by little until salad is adequately dressed. Season to taste with salt, pepper and more lemon juice. Garnish salad with chopped nuts and chopped herbs, if desired.
How to Make Creamy Pasta Salad
Most pasta salads involve a lot of chopping due to the veggies – but this cool and creamy pasta salad doesn’t have any – aside from crumbling your bacon in two seconds – winning! Of course, you can add whatever veggies you want as long as you stick to the drool worthy, luxurious creamy, Lemon Parmesan Dressing.
The creamy dressing is based off of my BLT Pasta Salad recipe because after I made that salad, I was soooo in love with the dressing (and the whole salad), that I couldn’t get the creamy lemon deliciousness out my mind. And now we don’t have to.
Easy Pea Salad
A summer salad perfect for potlucks and gatherings. Crisp green peas float alongside bacon, cheddar cheese and thinly sliced red onion in a sweet and creamy dressing.
2 packages 16 ounce frozen peas, slightly thawed
2.8 ounce package real bacon pieces
1 cup diced sharp cheddar cheese
1/2 red onion, thinly sliced
Add first four ingredients to large bowl.
In a separate bowl, mix together Miracle Whip, milk and sugar to create a creamy dressing.
- 6 ounces uncooked small shell pasta
- 1 1/2 cups frozen green peas, thawed
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup torn fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 1/4 cup sliced almonds, toasted
- Calories 414
- Fat 18.5g
- Satfat 2.6g
- Monofat 12.2g
- Polyfat 2.7g
- Protein 22g
- Carbohydrate 41g
- Fiber 5g
- Cholesterol 37mg
- Iron 3mg
- Sodium 433mg
- Calcium 59mg
- Sugars 4g
- Est. added sugars 0g
I too saved this recipe from the old magazine and it is a family favorite. The best thing about this salad is it presents the perfect combination of ingredients to show off the tomatoes, freshly-shelled peas, and the wonderfully light dressing with delicious tarragon. Especially in the summertime when everything is at its' peak! I can't imagine adding a heavy cheese, but everyone is different. The only thing I add is some finely sliced shallot. Each flavor sings. I recommend not changing a thing!
I make this ALL the time, just add feta and slow bake the halved cherry tomatoes (tossed w/ s+p and olive oil) face up for
80 minutes @ 300F. Sometimes I replace the pasta with quinoa and add other things like chopped walnuts.
One of my staple recipes. I usually add broccoli or asparagus, plus yellow bell pepper, and omit peas. Always a hit at barbecues.
I love this recipe and have been using it since I first saw it in the Magazine, when there used to be a magazine! My only addition is minced red onion or sliced shallots. I love how with so few ingredients you really get their flavor - I think that's what this salad is all about - it's not about adding the kitchen sink. Then it becomes something else altogether and you don't get the pure flavors the dressing highlights.It really is best with fresh ingredients - the tarragon, freshly-shelled peas, basil, and summer tomatoes - the best!
This is the only recipe I use. I just add extra garlic and Splenda:) it's the best!
REALLY LOVED this salad. Followed reviewers' suggestions and added feta cheese but it was just as delicious without. Used frozen peas but only cooked them half the time recommended on the package and they were perfect. Will make again for sure.
I didn't have white wine vinegar, so I substituted balsamic, as another cook suggested. I added chunks of mozzarella cheese. Even my 6 year old liked it.
Happen to have loads of yellow pear tomatoes overwhelming my garden. Definitely cut down on olive oil, use balsamic vinegar, skip the peas. I added thinly sliced spring onions, feta cheese, Kalamata olives, and cilantro. Delish!
Great way to use fresh tomatoes from the garden. This is a nice change from a mayo based pasta salad. Light and tasty. I used some minced garlic I had in some evoo, and some roasted garlic. Used frozen peas thawed, I agree they don't need to be cooked. Add fresh tomatoes and basil. I added about 3/4 of a cup of basil. So good so fresh. Great summer salad.
Great salad for a summer lunch or barbecue. I quadrupled (yes it's alot of salad) for a big anniversary dinner. I used farfelle (a favorite) rather than shells and I defrosted frozen baby peas at room temperature- -they don't need to be cooked--it keeps the peas at the right consistency. Also, based on other suggestions, I folded in freshly crumbled feta just before serving.
This is my favorite recipe. I made it last week for a party but decided to try something different. Instead of the the vinegar, water, sugar and the fresh herbs, I added Strawberry Balsamic Dressing and it was great. I also added salami and mozzarela. This will now be my recipe, year after year.
Delicious with fresh tarragon.
Absolutely love this recipe! Made this for a bunch of friends and they repeatedly ask for it. I also added in cucumber, kalamata olives, and feta cheese. The fresh basil is really delicious!
Made exactly as printed. Enjoyed very much. Will try changing it up a bit, adding chicken, red peppers, maybe some cucumber and feta as suggested by other reviewers.
LOVE LOVE LOVE this! I use white balsamic vinegar instead of the white wine vinegar. I've made it with garlic powder when I didn't have any garlic cloves on hand. Tasted just fine! It does taste much better with fresh basil rather than dried but dried is good too. I think it taste the best with a sweeter type of tomatoe. Highly recommend this recipe!
This dish is wonderful and light it's perfect for a summer event. I brought it to an outdoor concert and paired it with the Artichoke, Fresh Mozzarella, and Salami Sandwiches. So fabulous and perfect together. Since I had extra fresh mozzarella left over from the sandwiches, I threw some in the salad. I highly recommend this over some mayonnaise-based pasta salad.
I have made this salad at least a dozen times and it's a winner every time. Here's how I kick it up a bit. Add some crunch by seeding and cutting up a whole cucumber & 1/2 chopped sweet onion. I also add some kalamata olives and finish by sprinkling the top with crumbled feta cheese. Don't change a thing in the dressing. It's perfect!
I've made this many times in the summer, with fresh basil and tarragon from my herb garden. I like to choose interesting pasta--small-sized. Guests love it! If you're lucky enough to have any leftover, it is good for lunch the next day!
Truly the best pasta salad I know of. Sometimes i like to add some of the tiny shrimp.
I made this pasta salad w/cut up pieces of grilled chicken breast for an outdoor party, and everyone raved.
I received a request for this salad for a 4th of July party. The hosts remembered this salad from a previous party a few years ago. The basil always turns brown so in attempt at combatting this phenomenon, I am going to blend the ingredients for the dressing and the herbs in a small mixer (kind of like a pesto sauce). I am curious on the outcome - will know later on today the results.
Took the advice of other reviewers and added fresh mozzarella. Substituted yellow and orange sweet peppers for the tomatoes, used white balsamic vinegar and added extra garlic. A crowd-pleasing summer salad.
Ingredients for Southern Pea Salad
1 (16 ounce) package frozen sweet peas, thawed and uncooked (I have used canned peas, too)
2 eggs, hard boiled and chopped
4 to 6 slices of bacon, cooked crisp and crumbled or 1 cup ham, cooked and chopped, optional
1/2 cup chopped green onion (could use regular onion)
1 cup shredded cheddar cheese (can use any kind of cheese)
1/4 teaspoon garlic powder
1/2 teaspoon celery seeds or 1/2 cup celery, chopped
Combine uncooked, thawed peas, (I just thaw the peas in the microwave and drain) eggs, bacon or ham or both, onion, cheese, pepper, salt, garlic powder, celery seeds or celery and cayenne in a salad bowl. Mix in the mayonnaise and sour cream. Place in refrigerator for a couple of hours. Makes 6 to 8 servings. Enjoy.
Note: You can also add tomatoes, green pepper, dill or sweet pickles, pimentos or water chestnuts to this salad. This is one you can use your own imagination and make it to your liking. We like the recipe above but I add both the bacon and ham to my salad.
Pea & Mint Orzo Pasta Salad Recipe
This bright and refreshing summer orzo pasta salad recipe is super easy to make, and
so light and tasty that you will find yourself being asked to bring it to every
picnic or backyard summer BBQ that you attend.
- 1 1/2 Cups Uncooked Orzo Pasta
- 1/2 Cup Extra Virgin Olive Oil
- 2 Medium Fresh Lemons
- 1 Cup Fresh or Frozen Peas
- 1 Medium Red Onion
- 1 Cup Feta Cheese (Cut into small cubes)
- 1/2 Cup Loosely Packed Mint Leaves (Finely chopped)
- 1 Tsp Sea Salt
- 1 Tsp Ground pepper
Cook the pasta in salted water until al dente
Rinse thoroughly under cold water, then drain thoroughly. You will end up with about 3 cups cooked pasta.
Immediately toss the pasta with the olive oil and the lemon juice. The pasta itself will absorb both the lemon juice and the oil. This can be done up to a day in advance.
Cook the peas very briefly (one minute in boiling water) and rinse under cold water and drain thoroughly.
Toss the peas and mint with the pasta.
Add salt and pepper (you can add more or less to suit your personal taste)
Add the finely chopped red onions
Add Feta Cheese (skip this step or substitute with Vegan cheese to remain Vegan-friendly)
Chill the salad in the refrigerator for at least an hour but up to 12 hours, then serve, tossing again before it goes to the table.
- You can easily make the dressing using all mayonnaise if you prefer.
- Adding in a tablespoon of chutney works wonders, too.
- Prefer your green pea salad to be really creamy? Add in an extra dollop of sour cream and/or mayonnaise.
- And whilst I prefer the crunch that fresh or frozen peas provide, you can make this recipe using canned peas.
- Feel free to prep the salad a day ahead of time and keep it in the fridge.
- If prepped ahead- mix the salad before serving.
- The salad dressing can last for up to a week in the fridge.
- For a crunchier salad, add the Asian Salad Dressing just before serving.
Feed A Crowd
- Easily double or triple to feed a crowd.
- You can bulk it out with a few more peas and a bit more salad dressing.
Not suitable For Freezing
- Please do not freeze pea salad.
- The creamy dressing will separate and the salad will turn to a gloppy, mushy mess.
What is the Best Way to Defrost Frozen Peas?
With a little advance planning, you can simply transfer the bag of frozen peas from your freezer to your fridge and allow them to defrost for a few hours.
If you did not have time to defrost, do a quick defrost by dumping the peas into a colander and running tap water over them for a couple of minutes. Drain well and they are then ready to use. Easy Peasy.
Customise Your Green Pea Salad
This recipe can easily be customized to suit your taste. Here are just a few suggestions:
- Swap the bacon for in another type of cold meat. Diced ham (great for using up that leftover Easter ham), smoked turkey, or flaked salmon are all fantastic options.
- To make this pea salad vegetarian, simply omit the meat.
- Substitute in other types of cheese, such as Colby Jack or Pimento. And if you&rsquore looking for a different texture, you can cube the cheese instead of grating.
- Diced hard-boiled egg is a super popular add in.