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Pasta Salad With Peas And Peppers

pasta, salads

4 cups bow tie pasta; 12 ounces
2 cups frozen peas
1 teaspoon olive oil
2 cloves garlic; minced
1 each sweet red and yellow pepper; chopped
1 green onion; chopped
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/3 cup Parmesan cheese
3 tablespoons lemon juice
4 teaspoons Dijon mustard
1/4 teaspoon (each) salt and pepper

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 nonstick 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. Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Contributor: Canadian Living, Meals in Minutes.

Yield: 4 servings

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