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Midsummer'S Night Split Peas And Pasta

Fettuccine.Inn's picture
Ingredients
For salad
  Rotini pasta 2 Pound (Uncooked, Corkscrew)
  Green split peas/Usa yellow spit peas 2 Cup (32 tbs), washed
  Cold water 1 Quart
  Roasted turkey breast 1 Pound, thinly sliced, or smoked
  Shredded carrot 2 Cup (32 tbs)
  Finely chopped red bell pepper 1 Cup (16 tbs)
  Sliced black olives 1 Cup (16 tbs)
  Sliced green onions 3⁄4 Cup (12 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
For dressing
  Plain non-fat yogurt 1 Quart
  Minced garlic 2 Tablespoon
  Tarragon vinegar 1⁄2 Cup (8 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Ground mustard 1 Tablespoon
  Dried oregano leaves 2 Teaspoon
  Dried basil leaves 2 Teaspoon
  Crushed red pepper 1 Teaspoon
  Salt To Taste
Directions

MAKING
1. In a pan add water, cook pasta as per package directions, drain, rinse under cool water, drain and cool keeping aside.
2. In a large saucepan bring split peas in water to a boil over high heat.
3. Lowering the heat to medium-low, simmer for 20 minutes with cover such that peas are tender.
4. Drain the peas and keep aside to cool.
5. In a large bowl or container combine pasta, peas, turkey, carrots, bell pepper, olives, green onions, cheese and parsley.
6. In a small bowl combine yogurt, garlic, vinegar, oil, ground mustard, oregano, basil, red pepper and salt such that they are well blended.

SERVING
7. Serve after tossing the split pea mixture with dressing and refrigerate for 2 hours with cover.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Interest: 
Summer, Everyday
Occasion: 
Thanksgiving
Ingredient: 
Turkey
Preparation Time: 
150 Minutes
Cook Time: 
30 Minutes
Ready In: 
180 Minutes
Servings: 
8

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