LF pasta, pea, pepper salad

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* Exported from MasterCook *

 

Pasta, Pea and Bell Pepper Salad

 

Recipe By :USA Dry Pea and Lentil Council

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry USA green or yellow split peas -- rinsed

10 1/2 cups water

2/3 cup fat-free Italian salad dressing

8 ounces bow-tie pasta

5 1/2 cups cubed tri-color bell peppers

Salt and freshly ground black pepper -- to taste

 

In a medium saucepan, bring peas and water to a boil. Reduce heat, cover, and

simmer 25 to 35 minutes, or until peas are just tender. Drain, if necessary, and

transfer peas to a large bowl.

 

Stir salad dressing into peas and set aside.

 

Meanwhile, cook pasta according to package directions until they are just

tender. Drain.

 

Toss pasta with peas and peppers. Add salt and black pepper. Serve warm, or

chill and serve cold.

 

Nutrition Facts: Calories 363; Protein 12 g; Carbohydrates 50 g; Fiber 9 g;

Total Fat 14 g; Saturated Fat 2 g; Iron 2 mg; Sodium 210 mg; Folate 137 mcg;

Calcium 25 mg; Magnesium 51 mg.

 

Source:

" Pea and Lentil Cookbook "

S(Photo):

" http://www.pea-lentil.com/recipes/pasta_salad.html "

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Per Serving (excluding unknown items): 300 Calories; 1g Fat (3.6% calories from

fat); 14g Protein; 59g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 396mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Other

Carbohydrates.

 

NOTES : A fine salad for tucking into your picnic basket.

 

Nutr. Assoc. : 5096 0 0 26044 2236 0

 

 

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=^..^= PatH (Pat Hanneman)

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