SWEET PEA SALAD
-Betty Otten, Tea, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 58 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain. In three large bowls, combine the pasta, carrots, peas, celery and onion. , In another large bowl, combine the remaining ingredients. Stir a third of the dressing into each bowl of pasta mixture. Cover and refrigerate until chilled.
Nutrition Facts :
BOW-TIE PASTA SALAD
My aunt and mom created this recipe. It is a family favorite and a great item to bring to picnics and potlucks.
Provided by Alley
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h35m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
- Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
- Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
- Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
- Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
- Refrigerate 3 hours to overnight before serving.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 43.5 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 3.4 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 484 mg, Sugar 11.4 g
SWEET PEA-BOW TIE PASTA SALAD
I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...
Provided by Cindi M Bauer
Categories Other Salads
Number Of Ingredients 14
Steps:
- 1. Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
- 2. Rinse pasta under cold water, and drain pasta well.
- 3. In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
- 4. Place in refrigerator til ready to mix salad ingredients together.
- 5. When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
- 6. Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
- 7. Toss a few peas, over the salad.
- 8. Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
- 9. Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
- 10. Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
- 11. Before serving, be sure to stir the salad.
- 12. This salad keeps well for several days in the refrigerator.
- 13. Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).
SWEET PEA-BOW TIE PASTA SALAD
I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...
Provided by Cindi M Bauer
Categories Lunch/Snacks
Time 12m
Yield 25-30 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta for 12 minutes; then drain. (I add a bit of vegetable oil to the water before it comes to a boil, so pasta doesn't stick together).
- Rinse pasta under cold water, and drain pasta well.
- In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
- Place in refrigerator til ready to mix salad ingredients together.
- When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
- Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
- Toss a few peas, over the salad.
- Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
- Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
- Cover the bowl, and chill salad for several hours in the refrigerator, or overnight.
- Before serving, be sure to stir the salad.
- This salad keeps well for several days in the refrigerator.
- *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots. You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).
Nutrition Facts : Calories 305.6, Fat 4.2, SaturatedFat 1.9, Cholesterol 46.8, Sodium 154.7, Carbohydrate 58.2, Fiber 2.2, Sugar 25.3, Protein 9.1
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