Pepper Pea Salad Recipes

LAYERED PEA SALAD

Steps:

• Stir together salad dressing and sugar in a large salad bowl or 9x13 glass baking dish until sugar is dissolved. Add peas and chopped green pepper, if desired, and mix lightly to combine. Spread the pea mixture evenly across the bottom of the dish.
• Spread the lettuce in an even layer over the pea mixture, and top the lettuce with a layer of the Cheddar cheese. Sprinkle bacon bits over the cheese.
• Chill for at least 8 hours or overnight to blend flavors.

BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL

Steps:

• Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
• Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
• In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

CHICKPEA SALAD

Steps:

• Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

PEPPER PEA SALAD

Steps:

• In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.

PEA SALAD

Steps:

• Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
• In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
• Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
• Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.

PENNE SALAD WITH PEPPERS AND PEAS

Steps:

• Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
• Combine cooked pasta, peas and bell peppers into a large bowl.
• Pour dressing over top and toss slightly until ingredients are coated.
• Serve immediately or cover and refrigerate and serve within 2 days.
• Time does not include the 45 minutes for the dressing in the refrigerator.

PEPPER AND SNOW PEA SALAD

Steps:

• Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
• Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
• Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
• Cut onion in half, cut each half crosswise into thin slice and add to bowl.
• Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
• Pour sauce over the vegetables and toss.

ROASTED PEPPER AND SNOW PEA SALAD

Steps:

• Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
• Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

PEA SALAD WITH PIMENTOS AND CHEESE

Steps:

• Mix peas, pimento peppers, Colby cheese, onion, mayonnaise, salt, and black pepper together in a bowl with a lid. Cover and refrigerate for at least 12 hours before serving for best flavor; stir again before serving.

ORZO, PEA, AND PEPPER SALAD

Steps:

• In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
• Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
• Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
• Cool to room temperature, stirring occasionally.

PEAS & PEPPER PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain well. Place peppers, parsley, radishes, red onion and green onions in a food processor; pulse until finely chopped, scraping sides of food processor bowl as necessary., In a large bowl, combine pasta, chopped vegetables and peas. Add dressing, salt and pepper; toss to coat. Let stand 15 minutes to allow flavors to blend. If desired, top with sliced radishes.