Skip to content

Type what you have

Cook with

pea ×
#1 Pea Salad Most Requested!
Lunch American

#1 Pea Salad Most Requested!

4.5

Prep
15 min
Cook
Total
15 min

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

Cold Macaroni and Tuna Salad
Lunch American

Cold Macaroni and Tuna Salad

4.0

Prep
25 min
Cook
15 min
Total
115 min

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

Nana's 7-Layer Salad
Lunch American

Nana's 7-Layer Salad

4.1

Prep
20 min
Cook
Total
50 min

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

Curry Chicken Pasta Salad
Lunch American

Curry Chicken Pasta Salad

4.2

Prep
15 min
Cook
20 min
Total
215 min

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.

Yummy Summer Pea Salad
Lunch American

Yummy Summer Pea Salad

4.5

Prep
10 min
Cook
Total
70 min

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

7-Layer Salad
Lunch American

7-Layer Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
  2. 2 Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

By Kara Parsons

Cucumber and Pea Salad
Lunch American

Cucumber and Pea Salad

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  2. 2 Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

By Allrecipes Magazine

Summertime Orzo Salad
Lunch American

Summertime Orzo Salad

4.8

Prep
30 min
Cook
15 min
Total
525 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
  2. 2 While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
  3. 3 Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
  4. 4 Cover and refrigerate for 8 hours, or overnight. Serve.

By FrackFamily5 CACT

Ham and Shell Salad
Lunch American

Ham and Shell Salad

4.5

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil. Stir in the shell pasta and cook until tender but firm to the bite, 10 to 11 minutes; drain.
  2. 2 Combine peas, Cheddar, ham, onion, mayonnaise, oil, lemon juice, salt, and pepper in a large bowl. Add cooked pasta and stir to coat. Cover and refrigerate for 2 to 3 hours before serving.

By ramblinrose

Lower Fat Amish Macaroni Salad
Lunch American

Lower Fat Amish Macaroni Salad

4.6

Prep
15 min
Cook
10 min
Total
175 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until cool.
  2. 2 Combine eggs, celery, and peas in a large bowl. Whisk mayonnaise, sugar, mustard, vinegar, celery seed, and salt together in a separate bowl until sugar dissolves; pour over egg mixture. Stir in macaroni until thoroughly coated with dressing. Cover and refrigerate before serving, at least 2 hours.

By Allrecipes Member

Marinated Salad
Lunch American

Marinated Salad

4.7

Prep
5 min
Cook
5 min
Total
1450 min

Instructions

  1. 1 Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
  2. 2 Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
  3. 3 Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.

By Barbara Stocker

THE Pasta Salad
Lunch American

THE Pasta Salad

4.2

Prep
15 min
Cook
25 min
Total
535 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
  3. 3 In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
  4. 4 Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

By Angela

Tuna Macaroni Salad
Lunch American

Tuna Macaroni Salad

4.5

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold running water.
  3. 3 Stir together macaroni, peas, celery, tuna, and onion in a large bowl.
  4. 4 Mix in mayonnaise, relish, salt and pepper.
  5. 5 Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

By Peach822

Belgian Salad
Lunch American

Belgian Salad

4.6

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
  2. 2 In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.

By Lisa Hazlett Johnson

Vegetable Wild Rice Salad
Lunch American

Vegetable Wild Rice Salad

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.
  2. 2 Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.
  3. 3 Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.
  4. 4 Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.
  5. 5 Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.

By PJ's kitchen

Green Bean Salad
Lunch American

Green Bean Salad

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine green beans, peas, corn, pimentos, onion, celery, and bell pepper in a large bowl.
  2. 2 In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables and stir to coat. Cover and refrigerate for 4 hours or overnight.

By Patsy

Pea and Avocado Salad
Lunch American

Pea and Avocado Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
  2. 2 In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

By ELA33INE

Mom's Chicken Pot Pie
Lunch American

Mom's Chicken Pot Pie

4.8

Prep
10 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in hot butter until onion is translucent, about 5 minutes.
  3. 3 Pour in broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from heat and stir in chicken, peas and carrots, and potatoes.
  4. 4 Press 1 pie pastry into the bottom of a 9-inch, deep-dish pie pan. Pour chicken mixture into pie pastry. Top with remaining pastry and press edges together to seal. Cut several slits in top pastry. Place pie on a baking sheet.
  5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

By Samantha Hamilton

Kahala's Macaroni Seafood Salad
Lunch American

Kahala's Macaroni Seafood Salad

4.3

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate.
  2. 2 To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika.
  3. 3 Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.

By Kahala

Miss Betty's 24-Hour Lettuce Salad
Lunch American

Miss Betty's 24-Hour Lettuce Salad

4.7

Prep
20 min
Cook
10 min
Total
1470 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread lettuce out on a large serving dish or bowl. Sprinkle onion, celery, water chestnuts, and frozen peas (unthawed) over lettuce in layers.
  3. 3 Spread mayonnaise over top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
  4. 4 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  5. 5 Before serving, sprinkle crumbled bacon over top, and garnish with tomato wedges, slices of hard-boiled egg, and parsley.

By Peach822

Camp Soup
Lunch American

Camp Soup

3.7

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. 2 Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.

By Gina Babcock

Twenty Four Hour Layered Salad
Lunch American

Twenty Four Hour Layered Salad

4.4

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

By Heather

Grandma's Slow Cooker Beef and Vegetable Soup
Lunch American

Grandma's Slow Cooker Beef and Vegetable Soup

4.4

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Stir beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until vegetables are tender, about 2 hours.
  2. 2 Place ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until onion is translucent and beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
  3. 3 Stir potatoes, corn, green beans, and peas into soup in slow cooker, and add beef mixture. Stir everything together, cover, and set slow cooker on High. Cook for 4 hours.

By Amanda Combs

Ground Turkey Soup with Beans
Lunch American

Ground Turkey Soup with Beans

3.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. 2 Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
  3. 3 Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.

By Kristina

Easy Tuna Pasta Salad
Lunch American

Easy Tuna Pasta Salad

4.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
  2. 2 To make the dressing: Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper together in a medium bowl. Set aside.
  3. 3 Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top.

By Matthew Francis

California Spaghetti Salad
Lunch American

California Spaghetti Salad

4.0

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 Whisk together white wine vinegar, lemon juice, Parmesan cheese, Italian seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl until well combined. Gradually mix in olive oil, whisking constantly. Set dressing aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  3. 3 While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.
  4. 4 Drain pasta, and add to the bowl with the vegetables. Toss pasta and veggies together. Pour dressing over pasta and veggies and toss until thoroughly combined. Add in goat cheese and almonds and toss again to combine.
  5. 5 Cover pasta, and chill in the fridge for at least 3 hours to overnight. Taste pasta salad, and season with more salt and pepper, if necessary.

By Kim