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Pasta and Pea Salad

Makes 4 servings


225 g (8 oz) Bow tie pasta
50 ml (1/4 cup) Olive oil
125 ml (1/2 cup) Chicken broth
250 ml (1 cup) Fresh or frozen peas
125 ml (1/2 cup) Sliced red pepper strips
30 ml (2 tbsp) Red wine vinegar
2 ml (1/2 tsp) Oregano
2 ml (1/2 tsp) SIFTO® Table Salt
1 ml (1/4 tsp) Fresh ground pepper


  1. Cook pasta as directed on package; set aside.
  2. Heat olive oil in saucepan over medium heat; add onion and cook 2 minutes or until softened.
  3. Add chicken broth, peas and red pepper; heat 2 minutes or until peas are tender. Remove from heat; stir in pasta, vinegar, oregano, salt and pepper. Chill until ready to serve.