Midsummer'S Night Split Peas And Pasta Recipe

Midsummer'S Night Split Peas And Pasta picture


Preparation Time2 Hr 30 MinCooking Time30 Min
Ready In3 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings8
Main IngredientInterest Group


For salad
 Rotini pasta2 Pound (Uncooked, Corkscrew)
 Green split peas/Usa yellow spit peas2 Cup (32 tbs), washed
 Cold water1 Quart
 Roasted turkey breast1 Pound, thinly sliced, or smoked
 Shredded carrot2 Cup (32 tbs)
 Finely chopped red bell pepper1 Cup (16 tbs)
 Sliced black olives1 Cup (16 tbs)
 Sliced green onions3⁄4 Cup (12 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Chopped fresh parsley1⁄2 Cup (8 tbs)
For dressing
 Plain non-fat yogurt1 Quart
 Minced garlic2 Tablespoon
 Tarragon vinegar1⁄2 Cup (8 tbs)
 Olive oil1⁄3 Cup (5.33 tbs)
 Ground mustard1 Tablespoon
 Dried oregano leaves2 Teaspoon
 Dried basil leaves2 Teaspoon
 Crushed red pepper1 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 875 Calories from Fat 188

% Daily Value*

Total Fat 22 g34.2%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 14 mg

Sodium 506.2 mg21.1%

Total Carbohydrates 132 g44.1%

Dietary Fiber 26.5 g105.8%

Sugars 21 g

Protein 48 g96.8%

Vitamin A 164.9% Vitamin C 71%

Calcium 34% Iron 34.5%

*Based on a 2000 Calorie diet


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.

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