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Recipe for :

Pasta, Pea, and Bell Pepper Salad

The USA Dry Pea and Lentil IndustryThis recipe comes from The USA Dry Pea & Lentil Council which started in 1965 and is comprised of the Washington Dry Pea & Lentil Commission, the Idaho Pea & Lentil Commission and the USA Dry Pea & Lentil Council. These groups pool their funding to support Domestic Marketing, International Marketing, Research, and Industry and Governmental Information Dissemination programs for dry peas, lentils, and chickpeas grown in the Palouse Region - we benefit from the recipes they publish!

If you would like to learn more then visit the website <click here>


1 cup dry USA green or yellow split peas, rinsed
2 1/2 cups water
2/3 cup Italian salad dressing
8 ounces bow-tie pasta
1 1/2 cups cubed red, green, and yellow 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.

The Pea & Lentil CookbookServes 4

The USA Dry Pea & Lentil Council

If you would like a copy of the Council's cookbook you can order it from the web site <click here>


© USA Dry Pea & Lentil Council