Years ago, as vegetarians, my husband and I traveled through the American heartland, and I remember sampling a traditional salad whose main ingredients are green peas and Cheddar cheese. I expanded this basic formula (as well as the foggy memory) into a recipe that includes pasta, making it more substantial.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Cook the pasta in plenty of rapidly simmering water until al dente. When the pasta is almost done, add the peas and cook briefly. Drain and rinse until cool, then drain well again.
Step 2
Toss the pasta and peas with the remaining ingredients. Serve at once.
menu suggestions
Step 3
I love this with Red and Green Cashew Butter Wraps (page 153).
Step 4
This is also a great companion to veggie burgers with all the fixings—lettuce, tomato, vegan mayonnaise, and mustard—for a carefree meal.
nutrition information
Step 5
Calories: 350
Step 6
Total Fat: 17g
Step 7
Protein: 8g
Step 8
Carbohydrates: 40g
Step 9
Fiber: 5.5g
Step 10
Sodium: 350mg
