Penne Salad With Peppers and Peas

READY IN: 20mins
Recipe by bigbadbrenda

Easy to make and can be made up to 2 days ahead. This is from a healthy cooking cook book.

Top Review by Nimz1466

We loved this. At first taste I thought it was too sweet, but the flavors kind of grow on you. I really enjoyed this. I only cooked my peas for a couple of minutes because I like them a little crisp in a salad like this. I did not use the nonfat or fat free ingredients because I didn't have them. This would be perfect for a barbeque get together. Thanks UPDATE: This is so much better after it sits in the refrigerator overnight. Dave just raved about it. Thanks

Ingredients Nutrition


  1. Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
  2. Combine cooked pasta, peas and bell peppers into a large bowl.
  3. Pour dressing over top and toss slightly until ingredients are coated.
  4. Serve immediately or cover and refrigerate and serve within 2 days.
  5. Time does not include the 45 minutes for the dressing in the refrigerator.

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