Pasta Salad with Green Peas, Red Peppers, and Cheddar

Name: Pasta Salad with Green Peas, Red Peppers, and Cheddar
Yield: 6 servings
Ingredients: 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

January 24, 2012

Years ago, as vegetarians, my husband and I traveled through the American heartland, and I remember sampling a traditional salad whose main ingredients are green peas and Cheddar cheese. I expanded this basic formula (as well as the foggy memory) into a recipe that includes pasta, making it more substantial.

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