Pea Salad II

Pea Salad II

19 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    1 h 40 m
Amanda Wehling
Recipe by  Amanda Wehling

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

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  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 (19)

Rate This Recipe
Caren
25

Caren

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

mn78
21

mn78

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 sugar as a dressing stretch. Used pickle relish as a sub for the cut up pickles and no celery. Will make again with celery and maybe red onion. Thanks Amanda

Merlie-Werlie
19

Merlie-Werlie

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 will make this again soon!!!! Thanks for the recipe.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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