28 Feb Pasta Salad with Peas and Bell Peppers
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- 3 cups red lentil pasta uncooked
- 2 1/2 cups frozen peas
- 2 bell peppers any color
- 1 Tbsp extra virgin olive oil
- 1 tsp extra virgin olive oil
- 1/2 tsp Himalayan salt
- 1/4 tsp ground black pepper
- 1/4 cup fresh flat-leaf parsley
Ingredients
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Instructions
- Follow the cooking instructions on the pasta packaging. Add the peas to the boiling water when the pasta is added.
- After the pasta and peas have been drained, add the oil, salt, and black pepper. Stir until the pasta is coated with the oil and seasoning. Let the pasta cool.
- While the pasta is cooling, chop the bell peppers into ½ inch pieces. Also finely chop the parsley.
- Add the bell peppers and parsley to the cooled pasta and peas. Toss to mix.
Recipe Notes
Notes:
Any type of pasta can be substituted for red lentil pasta. The benefit of a lentil based pasta is that it brings protein to the dish. If substituting dried parsley for fresh, use 5 tsp of dried parsley.
This dish is great to take on a picnic or a hike. It is also a makes a great protein rich meal to take on flights
Serving Suggestions:
- Squeeze a ¼ tsp of fresh lemon juice over each serving to brighten the dish.
- Serve with slices of fresh garden tomatoes.