Field Pea and Pasta Salad

Southern Living
Field Pea and Pasta Salad Recipe

Photo: Greg Dupree; Styling: Caroline M. Cunningham

Farfalle and fresh veggies make a seriously delicious summer side.

Serves 8 (serving size: 1 1/4 cups)


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4 cups fresh or frozen field peas, cooked, drained, and cooled
8 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
3 cups chopped cooked chicken (optional)
1/4 cup white wine vinegar
1 tablespoon country-style Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons honey
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil


Hands-on: 15 Minutes
Total: 15 Minutes

1. Make the Salad: Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.

2. Make the Dressing: Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over the salad, and gently toss until coated.

Created date

May 2016