Midsummer'S Night Split Peas And Pasta Recipe
Ingredients
| Corkscrew pasta | 2 Pound, uncooked (SALAD) | |
| 2 cups USA green or yellow split peas, washed | ||
| Cold water | 1 Quart (SALAD) | |
| Turkey breast | 1 pound, thinly sliced (SALAD) | |
| Carrots | 2 Cup (16 tbs), shredded (SALAD) | |
| Red bell pepper | 1 Cup (16 tbs), finley chopped (SALAD) | |
| Black olives | 1 Cup (16 tbs), sliced (SALAD) | |
| Green onions | 3/4 Cup (16 tbs), sliced (SALAD) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated (SALAD) | |
| Parsley | 1/2 Cup (16 tbs), chopped (SALAD) | |
| 1 quart plain nonfat yogurt | ||
| Garlic | 2 Tablespoon, minced (DRESSING) | |
| 1/2 cup tarragon-flavored vinegar | ||
| Olive oil | 1/3 Cup (16 tbs) (DRESSING) | |
| Ground mustard | 1 Tablespoon (DRESSING) | |
| Oregano leaves | 2 Teaspoon, dried (DRESSING) | |
| Dried basil leaves | 2 Teaspoon (DRESSING) | |
| Red pepper | 1 Teaspoon, crushed (DRESSING) | |
| Salt | To Taste (DRESSING) | |
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.
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.
Chef
