Pasta Salad with Green Peas, Red Peppers, and Cheddar

• 8 to 10 ounces pasta, any short shape (try gemelli or farfalle)
• 1 1/2 cups frozen green peas
• 1 large red bell pepper, cut into narrow strips
• 1/3 cup pitted black olives, preferably oil-cured
• 1 large celery stalk, diced
• 5 or 6 radishes, thinly sliced, or 1/3 cup thinly sliced daikon radish, cut into half circles
• 1 cup diced vegan Cheddar cheese
• 1/4 cup minced fresh parsley or dill, or a combination
• 1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or 1/3 cup vinaigrette, homemade (page 221), or store-bought
• Salt and freshly ground pepper to taste

1. Cook the pasta in plenty of rapidly simmering water until al dente.
2. When the pasta is almost done, add the peas and cook briefly.
3. Drain and rinse until cool, then drain well again.
4. Toss the pasta and peas with the remaining ingredients.
5. Serve at once.
6. I love this with Red and Green Cashew Butter Wraps (page 153).
7. This is also a great companion to veggie burgers with all the fixingslettuce, tomato, vegan mayonnaise, and mustardfor a carefree meal.
8. Calories: 350
9. Total Fat: 17g
10. Protein: 8g
11. Carbohydrates: 40g
12. Fiber: 5.5g
13. Sodium: 350mg

pasta, frozen green peas, red bell pepper, black olives, celery stalk, radishes, cheddar cheese, parsley, salsa, salt

Taken from www.epicurious.com/recipes/food/views/pasta-salad-with-green-peas-red-peppers-and-cheddar-390533 (may not work)