Over the past years, I’ve done just about anything I can do to avoid peas. They’re a veggie I’ve never out and out loathed like lima beans, however, they’ve just never been that high up on my list of can’t live without vegetables. Lately, however, I’ve realized that it’s not so much peas that I dislike, but the way in which they are cooked. Y’all, in this day in age, why the hell do we still find ourselves boiling the living hell out of our vegetables? It’s just plain wrong. Green vegetables should still have some tooth to them and be lightly boiled, steamed, grilled, sautéed, or roasted.

As a child, I grew up with canned vegetables; they either came straight out of a tin can or out of a glass mason jar that my mom had actually canned. For the most part, they came out of the can or jar already mushy. Then, after being boiled again in a pot on the stove, they became even mushier if that’s even physically possible. Y’all, mushy veggies are just not that yummy. So, avoid the mushy peas, unless of course, you’re eating these Mushy Peas with Bacon or Creamed Peas. Only when bacon or heavy cream is involved are veggies allowed to be mushy.

Ingredients:

• Cold Water
• 1 Teaspoon Sea Salt
• 1 (16-oz.) Bag or Box Macaroni
• 1 (13-oz.) Bag Frozen Baby Sweet Peas
• 1 Cup Mayonnaise
• 1 Bunch Scallions, Chopped (Dark and Light Green Part Only)
• 1/2 Cup Finely Chopped Fresh Basil
• 1/4 Cup Finely Chopped Fresh Parsley
• Juice of 1/2 Lemon
• 1 Teaspoon Crushed Red Pepper Flakes
• 1/2 Teaspoon Sweet Paprika
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper

Directions:

1. Fill a large pot with cold water 3-inches from the top. Add the sea salt and bring to a boil over high heat.
2. Add the macaroni and cook for 8 to 10 minutes, or until just tender.
3. Turn off the heat and add the frozen peas to the pot. Allow the pot to sit for 5 minutes before draining.
4. Rinse for 5 minutes with cold running water, or until cool.
5. Drain well.
6. Dump the cooled pasta and peas into a large bowl, add the remaining ingredients, and then stir well to combine.
7. Refrigerate for at least 4 hours before serving.

Suggestions:

• The frozen peas in this recipe are thawed by placing in them in the hot pasta water, which means that they will still have some texture to them. The combination of soft pasta and non-mushy peas is quite lovely.
• Instead of running the pasta and peas under cold water, you can shock them in an ice water bath to help them cool faster. Just make sure to drain them well afterward.
• I used sweet paprika in this recipe, however, you can use whichever kind of paprika you have on hand.
• Refrigerating the macaroni salad a few hours before serving helps the flavors to fully develop.

Improvements:

• Add finely diced sun-dried tomatoes to the macaroni salad.
• Add a teaspoon of whole-grain mustard.
• Add a few finely chopped carrots to the salad.

Print

Yum

Green Pea & Herb Macaroni Salad

Ingredients:

• Cold Water
• 1 Teaspoon Sea Salt
• 1 (16-oz.) Bag or Box Macaroni
• 1 (13-oz.) Bag Frozen Baby Sweet Peas
• 1 Cup Mayonnaise
• 1 Bunch Scallions, Chopped (Dark and Light Green Part Only)
• 1/2 Cup Finely Chopped Fresh Basil
• 1/4 Cup Finely Chopped Fresh Parsley
• Juice of 1/2 Lemon
• 1 Teaspoon Crushed Red Pepper Flakes
• 1/2 Teaspoon Sweet Paprika
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper

Directions:

1. Fill a large pot with cold water 3-inches from the top. Add the sea salt and bring to a boil over high heat.
2. Add the macaroni and cook for 8 to 10 minutes, or until just tender.
3. Turn off the heat and add the frozen peas to the pot. Allow the pot to sit for 5 minutes before draining.
4. Rinse for 5 minutes with cold running water, or until cool.
5. Drain well.
6. Dump the cooled pasta and peas into a large bowl, add the remaining ingredients, and then stir well to combine.
7. Refrigerate for at least 4 hours before serving.

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