Summer Split Pea Salad

Cuisine: American

Category: vegetable

Servings: 4


4 cups water
1 cup dried yellow split peas
2 cups rotini or other spiral pasta
1 cup cherry tomatoes, cut into
1/2 cup chopped red bell pepper (about
1 small)
1/2 cup thinly sliced carrot (about
1 medium)
1/3 cup sliced ripe olives
Tarragon-Yogurt Dressing

1 cup plain nonfat yogurt
1 tablespoon chopped fresh or
1 teaspoon dried tarragon leaves
2 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt


Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until peas are tender; drain. Rinse with cold water; drain. Cover and refrigerate 1 hour. Toss peas and remaining ingredients in glass or plastic bowl. Cover and refrigerate about 1 hour or until chilled. 4 servings TARRAGON-YOGURT DRESSING Mix all ingredients.

Click Here To Return To The Recipe List

This Page Generated By:
Cookbook Wizard For Windows Recipe Software