Pasta Salad with Peas

Ingredients and Weight:

• 1 pound dried pasta (such as penne, fusilli, or rotini)
• 1 cup frozen peas
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/2 cup grated carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

12 minutes (for the pasta)

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Cook the pasta according to the package directions.
2. While the pasta is cooking, blanch the peas by boiling them for 2-3 minutes. Drain and rinse with cold water.
3. In a large bowl, combine the cooked pasta, peas, red onion, green bell pepper, celery, carrots, parsley, and basil.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
5. Pour the dressing over the pasta salad and toss to coat.
6. Serve chilled or at room temperature.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15 grams
• Carbohydrates: 50 grams
• Protein: 10 grams
• Fiber: 5 grams

Dish Characteristics:

• Flavorful and refreshing
• Colorful and visually appealing
• Light and healthy
• Suitable for vegetarians
• Easy to make and perfect for parties or potlucks

User Comments:

• "This pasta salad is so delicious and refreshing! I love the combination of flavors and textures."
• "This was a hit at my summer party. Everyone loved it, even my non-vegetarian friends."
• "I'm always looking for easy and healthy vegetarian dishes, and this pasta salad is perfect. It's light and flavorful, and I love that I can customize it by adding different veggies."
• "I used gluten-free pasta and this salad was still amazing! It's a great option for people with gluten sensitivities."
• "I added some chopped artichoke hearts to this salad and it gave it a really nice extra zing."

Special Precautions and Tips:

• If you don't have fresh parsley and basil on hand, you can use 1/4 cup dried herbs.
• To make the salad ahead of time, prepare it up to step 5 and refrigerate for up to 3 days. When ready to serve, toss with the dressing and serve.