Pea Salad II

Pea Salad II

21

"This is a colorful and creamy pasta salad with sweet peas and pickles."

Ingredients

1 h 40 m {{adjustedServings}} servings 240 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Whisk together the salad dressing, sugar, vinegar, salt and pepper.
  4. In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.
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Reviews

21
  1. 29 Ratings

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I have made this recipe many times. I am not a cheese fan, so I eliminate the cheese and I add dill to it. GREAT quick and easy salad to have for a quick bite or to take to carry in's

Oh my, so good and easy! My husband loved this and proclaimed it to be his favorite pasta salad. I ran out of ranch dressing (I doubled the pasta) and mixed miracle whip, white vinegar and su...

Fantastic salad!! Didn't have any celery so chopped up a med. red bell pepper for crunch, added sliced black olives & served it on a bed of Romaine lettuce. So good there were no leftovers. I wi...