Pasta Salad with Peas and Peppers

Ingredients

4 cups (1 L) bow tie pasta (12 oz /375 g)
2 cups (500 mL) frozen peas
1 tsp (5 mL) olive oil
2 cloves garlic, minced
1 each sweet red and yellow pepper, chopped
1 green onion, chopped
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) olive oil
1/3 cup (75 mL) grated parmesan cheese
3 tbsp (50 mL) lemon juice
2 tsp (20 mL) dijon mustard
1/4 tsp (1 mL) each salt and pepper
2 hard cooked eggs

Directions

In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Add peas. Drain and return to pot.

Meanwhile, in non stick skillet, heat oil over medium low heat; cook garlic and red and yellow peppers for about 8 minutes or until softened. Add to drained pasta along with onion and parsley. Whisk together oil, cheese, lemon juice, mustard, salt and pepper; add to pasta mixture and toss to coat.

Garnish with sliced, hard cooked eggs.

Makes: 4 servings

Preparation: 10 minutes

Cooking: 15-20 minutes

Nutrients per serving:

Calories: 686
Protein: 19 g
Carbohydrate: 80 g
Fat: 33 g