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Northern Pulse Growers Association

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Pasta, Pea and Bell Pepper Salad

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1 c. dry green or yellow split peas, rinsed                
8 oz. bow tie pasta
2 ½ c. water                                                                
1 ½ c. cubed, red, green & yellow peppers
2/3 c. Italian salad dressing                                                  
Salt & 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
Serving Size 
Servings Per Container 6
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4