This make-ahead salad is perfect for toting to a potluck barbecue or picnic. Toss the salad with the dressing right before serving so the peas stay bright green.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Dressing:
Method
In large pot of boiling salted water, cook pasta for 2 minutes. Add peas; cook until pasta is tender but firm and peas are tender, 5 minutes. Reserving 1/4 cup (50 mL) of the cooking liquid, drain and chill under cold water. Transfer to bowl. Add yellow pepper and reserved cooking liquid; toss.
Dressing: Meanwhile, in small bowl or jar, whisk or shake together parsley, tarragon, oil, lemon juice, garlic, salt, pepper and sugar. (Make-ahead: Refrigerate pasta mixture and dressing in separate airtight containers for up to 24 hours.) Pour over pasta mixture; toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 413 mg
- Protein 14 g
- Calories 429.0
- Total fat 11 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 70 g
%RDI
- Iron 24.0
- Folate 73.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 82.0
