Pasta Salad with Green Peas, Red Peppers, and Chedd

Name: Pasta Salad with Green Peas, Red Peppers, and Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 ounces pasta, any short shape (try gemelli or farfalle); 1 1/2 cups frozen green peas; 1 large red bell pepper, cut into narrow strips; 1/3 cup pitted black olives, preferably oil-cured; 1 large celery stalk, diced; 5 or 6 radishes, thinly sliced, or 1/3 cup thinly sliced daikon radish, cut into half circles; 1 cup diced vegan Cheddar cheese; 1/4 cup minced fresh parsley or dill, or a combination; 1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or 1/3 cup vinaigrette, homemade (page 221), or store-bought; Salt and freshly ground pepper to taste

Servings: persons

8 to 10 ounces pasta, any short shape (try gemelli or farfalle)
1 1/2 cups frozen green peas
1 large red bell pepper, cut into narrow strips
1/3 cup pitted black olives, preferably oil-cured
1 large celery stalk, diced
5 or 6 radishes, thinly sliced, or 1/3 cup thinly sliced daikon radish, cut into half circles
1 cup diced vegan Cheddar cheese
1/4 cup minced fresh parsley or dill, or a combination
1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or 1/3 cup vinaigrette, homemade (page 221), or store-bought
Salt and freshly ground pepper to taste

1
Cook the pasta in plenty of rapidly simmering water until al dente.
2
When the pasta is almost done, add the peas and cook briefly.
3
Drain and rinse until cool, then drain well again.
4
Toss the pasta and peas with the remaining ingredients.
5
Serve at once.
6
I love this with Red and Green Cashew Butter Wraps (page 153).
7
This is also a great companion to veggie burgers with all the fixingslettuce, tomato, vegan mayonnaise, and mustardfor a carefree meal.
8
Calories: 350
9
Total Fat: 17g
10
Protein: 8g
11
Carbohydrates: 40g
12
Fiber: 5.5g
13
Sodium: 350mg

1388

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 to 10 ounces pasta, any short shape (try gemelli or farfalle), 1 1/2 cups frozen green peas, 1 large red bell pepper, cut into narrow strips, 1/3 cup pitted black olives, preferably oil-cured, and more.

Yes, Pasta Salad with Green Peas, Red Peppers, and Cheddar falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pasta Salad with Green Peas, Red Peppers, and Cheddar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions