Pea and Mint Pasta Salad Recipe -
Pea and Mint Pasta Salad Recipe
  • READY IN 30 mins

Pea and Mint Pasta Salad

Recipe by  

"A Bobby Flay Recipe. Great served with Easter ham or lamb. "

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Original recipe makes 6 servings Change Servings


  1. Cook campanelle according to package directions, adding peas during last 1 minute of cooking. Drain and rinse with cold water until completely cool.
  2. Combine Hellmann's® or Best Foods® Real Mayonnaise, sour cream, mustard, onion and celery with wire whisk in large bowl. Season, if desired, with salt and pepper. Stir in pasta and herbs. Serve at room temperature or cover and chill, if desired.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins


  • Parsley may be substituted for the mint if desired.

Reviews More Reviews

Apr 06, 2010

Took this to holiday potluck and everyone loved it! Followed recipe exactly.People fought over taking the left overs home!

Jul 09, 2010

Too much Mayo! I liked the concept overall and toned down the mayo, using only 1/2 cup instead of 3/4 cup, but it was still too much. I'll probably make this again with just 1/4 cup mayo.


4 Ratings

Apr 05, 2010

This is a great pasta salad! I did not have mint on hand, so I reduced the parsley slightly, and did add some salt and pepper. I also used Bowties for the pasta. It was deliecious without the mint!

May 06, 2010

The mint and parsley are overpowering, and yet there isn't much flavor. It's a little dry after it sits in the refrigerator; add ranch dressing to take care of this. Make sure to add plenty of salt and pepper.


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 47.3 g
  • 15%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 443 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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