Macaroni Salad with Peas
This recipe can be made faster using frozen peas and canned tomatoes. It’s so practical and easy to make that you'll want to have it for dinner every day. Your friends will be happy to try it, don’t doubt it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 2 cups peas
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cups tomato, canned (optional)
- salt, and pepper to taste
- basil, finely chopped
- 250 elbow pasta
- 1/2 cups Parmesan cheese, shredded
- balsamic vinegars
- olive oil
Preparation
40 mins
0 mins
Low
- Cook the peas, drain, and set aside. In a saucepan, sauté onion with olive oil until translucent, add tomatoes (optional), salt, pepper, basil, and cook over low heat for 10 minutes.
- Cook the pasta in boiling water with 2 tablespoons of salt for 7 to 10 minutes. Drain, reserving 1 cup of the cooking water.
- Mix the pasta with the tomatoes, peas, and the reserved water. Serve in deep plates and sprinkle with cheese and basil.
- Season with olive oil, salt, pepper, and a splash of balsamic vinegar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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