Heat a large stockpot of lightly salted water over high heat. Cook pasta according to package directions. Add frozen peas to pasta during the last 5 minutes of cooking; drain. Run cold water over cooked pasta until chilled. Place drained pasta in a large bowl.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use cherry tomatoes, pesto, and arugula to make an Italian version of a summer pasta salad.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-oz.) box Hy-Vee bowtie pasta | ||
| 1 c. Hy-Vee frozen sweet peas | ||
| 1 c. cherry tomatoes, halved | ||
| ½ medium red onion, thinly sliced | ||
| ½ c. Soiree traditional crumbled feta cheese | ||
| 1 (8-oz.) container pesto | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 c. fresh arugula |
Things To Grab
- Large stockpot
- Colander
- Large bowl
Directions
Toss pasta and peas with cherry tomatoes, red onion, feta cheese, and pesto. Season to taste with salt and pepper. Cover and chill until ready to serve.
When ready to serve, toss pasta salad with arugula. Serve immediately.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 5mg
- Sodium: 250mg
- Total Carbohydrates: 25g
- Protein: 6g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
From the weekly ad of May 22, 2019