Type what you have

Ingredients

• ✓ pea
• garlic
• parsley
• celery leaf
• salt
• corn oil
• bay scallop
• shrimp

Instructions

1. 1 In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
2. 2 Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

By Lillian

Ingredients

• ✓ pea
• olive oil
• pancetta
• onion
• white wine
• thyme
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a frying pan over medium heat. Cook and stir pancetta and onion in hot oil until pancetta is translucent, about 5 minutes. Stir in peas, wine, thyme, salt, and pepper, then bring to boil. Reduce the heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

By Allrecipes Member

Ingredients

• ✓ pea
• fusilli pasta
• mayonnaise
• sour cream
• milk
• salad dressing mix
• genoa salami
• green onion
• celery
• black olive
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. 2 Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.
3. 3 Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.
4. 4 Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

By Carol Emory

Ingredients

• ✓ pea
• olive oil
• onion
• garlic
• green bean
• zucchini
• vegetable broth
• rosemary
• great northern bean
• ditalini pasta
• parsley
• parmesan cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
2. 2 Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
3. 3 Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

By Melanie C.

Ingredients

• ✓ pea
• egg
• tuna
• oregano
• thyme
• olive oil
• artichoke heart
• pickle
• black olive
• green olive
• corn
• oil
• button mushroom
• swiss cheese
• prosciutto cotto
• salt
• carrot
• long-grain rice
• water

Instructions

1. 1 Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
2. 2 Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
3. 3 Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ pea
• mushroom
• hot pepper sauce

Instructions

1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Ingredients

• ✓ pea
• cheddar cheese
• sweet onion
• sugar
• salad dressing

Instructions

1. 1 In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

By Tresa Raymer

Ingredients

• ✓ pea
• cheddar cheese
• red delicious apple
• sugar
• mayonnaise

Instructions

1. 1 Combine peas, cheese, apples, sugar, and mayonnaise in a bowl. Fold together gently to mix and dissolve sugar. Chill for at least 30 minutes before serving.

By Deena

Ingredients

• ✓ pea
• shrimp
• red onion
• ranch dressing
• boston lettuce

Instructions

1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Ingredients

• ✓ pea
• beet
• bacon
• red swiss chard
• feta cheese

Instructions

1. 1 Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. 2 Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. 3 Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

By BETHS387

Ingredients

• ✓ pea
• red onion
• cheddar cheese
• egg
• garlic powder
• salt
• black pepper
• paprika
• salad dressing

Instructions

1. 1 Combine peas, onion, Cheddar cheese, egg, garlic powder, salt, pepper, and paprika in a bowl. Add enough creamy salad dressing so that the mixture is coated thoroughly.

By Soulfood

Ingredients

• ✓ pea
• almond
• onion
• mayonnaise
• black pepper

Instructions

1. 1 Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl.
2. 2 Add almonds and onions to peas; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

By Janie Hubshman-Edinger

Ingredients

• ✓ pea
• cauliflower
• green olive
• celery
• ranch dressing
• plain yogurt
• garlic powder
• cashew nut

Instructions

1. 1 Mix the peas, cauliflower, olives, and celery together in a large bowl.
2. 2 Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

By Jessica

Ingredients

• ✓ pea
• cucumber
• monterey jack cheese
• mayonnaise
• milk

Instructions

1. 1 Combine cucumber, peas, and cheese in a large bowl. Whisk mayonnaise and milk together in a small bowl; pour over salad and stir to coat.

By gumball

Ingredients

• ✓ pea
• green bean
• shoepeg corn
• onion
• celery
• salt
• black pepper
• white sugar
• cooking oil
• red wine vinegar

Instructions

1. 1 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
2. 2 Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

By Tina

Ingredients

• ✓ pea
• tuna
• mayonnaise
• garlic powder
• black pepper

Instructions

1. 1 Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

By erinelz

Ingredients

• ✓ pea
• seashell pasta
• green onion
• iceberg lettuce
• tuna
• cheddar cheese
• salad dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
2. 2 Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

By Dianne VanHuss

Ingredients

• ✓ pea
• onion
• egg
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.

By OhioLadybug

Ingredients

• ✓ pea
• carrot
• water chestnut
• green onion
• vegetable oil
• red wine vinegar
• soy sauce
• garlic
• sugar
• paprika
• mustard
• mayonnaise

Instructions

1. 1 Place frozen peas in a colander; rinse under hot water to thaw. Drain.
2. 2 Mix peas, carrots, water chestnuts, and green onions together in a bowl.
3. 3 Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
4. 4 Stir mayonnaise into salad just before serving.

By candygrama

Ingredients

• ✓ pea
• water
• quinoa
• carrot
• corn
• broccoli floret
• olive oil
• lemon juice
• chili powder
• cayenne pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
3. 3 Mix quinoa and vegetable mixture together in a bowl.
4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk

Ingredients

• ✓ pea
• red onion
• dill pickle relish
• egg
• jalapeno pepper
• mayonnaise
• pepperjack cheese
• salt

Instructions

1. 1 In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.

By SHUNPR

Ingredients

• ✓ pea
• elbow macaroni
• green pepper
• butter
• onion
• all-purpose flour
• salt
• black pepper
• milk
• american cheese
• cheddar cheese
• mozzarella cheese
• bison sausage with pepperoni seasoning

Instructions

1. 1 Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
2. 2 Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
3. 3 Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.

By The Bison Council

Ingredients

• ✓ pea
• water
• ramen noodle
• chicken seasoning
• asparagus
• chicken
• carrot
• mushroom
• sesame oil
• chile-garlic sauce
• scallion

Instructions

1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Ingredients

• ✓ pea
• egg
• macaroni
• tuna
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
3. 3 Put frozen peas into a colander and rinse with hot water; drain well.
4. 4 Place macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put tuna in the bowl, flaking it apart.
5. 5 Stir mayonnaise into tuna mixture, a little at a time, until mixture is moist but not soggy. Season with salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

By trvlnbarefootingal

Ingredients

• ✓ pea
• water
• white rice
• egg
• olive oil
• chicken breast
• olive oil
• vinegar
• salt
• pepper
• tomato
• broccoli
• corn kernel

Instructions

1. 1 Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
3. 3 Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
4. 4 Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

By Colleen

Ingredients

• ✓ pea
• cheddar cheese
• mayonnaise
• iceberg lettuce
• roma tomato
• black olive
• water chestnut
• bacon

Instructions

1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Ingredients

• ✓ pea
• chicken breast
• pasta shell
• mayonnaise
• yogurt
• curry powder
• radish
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Ingredients

• ✓ pea
• olive oil
• onion
• garlic
• carrot
• celery
• chicken broth
• curry powder
• salt
• black pepper
• white pepper
• butter
• chicken breast
• soba noodle

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.
2. 2 At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.
3. 3 Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

By TheCarl

Ingredients

• ✓ pea
• potato
• carrot
• egg
• pickle
• ham
• parsley
• mayonnaise

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.
3. 3 Drain and slightly cool mixture.
4. 4 Chop potatoes and carrot. Peel and chop eggs.
5. 5 Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl.
6. 6 Stir in mayonnaise until salad is evenly coated.

By lovefullofpie

Ingredients

• ✓ pea
• bacon
• raisin
• cheddar cheese
• onion
• sunflower seed
• mayonnaise
• wine vinegar
• white sugar

Instructions

1. 1 Toss bacon, peas, raisins, Cheddar cheese, onion, and sunflower seeds together in a bowl until well combined.
2. 2 Whisk mayonnaise, vinegar, and sugar together in a small bowl until smooth.
3. 3 Pour dressing over salad; toss to coat.
4. 4 Cover the bowl; refrigerate until chilled, about 1 hour.

By TabbyKat