Pea And Mint Pasta Salad Recipes

SUMMER PASTA WITH PEAS & MINT

Summer pasta with peas & mint image

Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish

Provided by Good Food team

Time 15m

Number Of Ingredients 6

Ingredients

400g spaghetti
200g frozen peas
3 tbsp olive oil
squeeze lemon juice
1 tbsp wholegrain mustard
20g pack fresh mint , roughly chopped

Steps:

Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.

Nutrition Facts : Calories 457 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.17 milligram of sodium

PASTA SALAD WITH PEAS

Pasta Salad with Peas image

A fresh twist on a pasta salad. Best served fresh, but can be refrigerated and served later.

Provided by TinaJ

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 (16 ounce) package elbow macaroni
2 cups frozen peas
1 cup mayonnaise
8 ounces mild Cheddar cheese, cut into small cubes
3 stalks celery, chopped
½ white onion, chopped
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 32.4 g, Cholesterol 26.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 11.1 g, SaturatedFat 6.3 g, Sodium 272.9 mg, Sugar 2.8 g

MINTED PEA SALAD

Minted Pea Salad image

"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez Orsburn, a field editor from Demotte, Indiana.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced fresh mint
3/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash pepper
3 cups frozen peas, thawed
1 small onion, finely chopped

Steps:

In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 214 calories, Fat 17g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

ORZO WITH PEAS AND MINT

Orzo with Peas and Mint image

Orzo is a Greek pasta shaped like grains of rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 7

Ingredients

1 cup orzo (Greek pasta)
2 tablespoons unsalted butter
1 shallot, minced (about 2 tablespoons)
Zest of 1 lemon
1 pound fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 tablespoons freshly chopped mint

Steps:

Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD

Nigella Lawson Pea, Mint and Avocado Salad image

Make and share this Nigella Lawson Pea, Mint and Avocado Salad recipe from Food.com.

Provided by Kylie24

Categories Turkey Breasts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

9 tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1 pinch caster sugar
1 bunch mint
1 1/2 kg peas, in pod (approx. 500g podded weight)
assorted salad leaves
2 heads chicory lettuce
3 ripe avocados

Steps:

First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
Stir well so all is amalgamated.
Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
Taste after 2 minutes and then keep tasting.
Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
You may need to drizzle a bit more oil after tossing.
serve this on a big plate.
Sprinkle with more mint.

SALAD WITH MINT AND PEAS

Salad with Mint and Peas image

Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 head Bibb lettuce (about 9 ounces), washed well and torn into bite-size pieces
1 cup frozen peas, thawed
1/2 cup fresh mint leaves, torn into bite-size pieces

Steps:

In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

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