Years ago, as vegetarians, my husband and I traveled through the American heartland, and I remember sampling a traditional salad whose main ingredients are green peas and Cheddar cheese. I expanded this basic formula (as well as the foggy memory) into a recipe that includes pasta, making it more substantial.

　　

Ingredients

6 servings

　　8 to 10 ounces pasta, any short shape (try gemelli or farfalle)

　　1 1/2 cups frozen green peas

　　1 large red bell pepper, cut into narrow strips

　　1/3 cup pitted black olives, preferably oil-cured

　　1 large celery stalk, diced

　　5 or 6 radishes, thinly sliced, or 1/3 cup thinly sliced daikon radish, cut into half circles

　　1 cup diced vegan Cheddar cheese

　　1/4 cup minced fresh parsley or dill, or a combination

　　1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or 1/3 cup vinaigrette, homemade (page 221), or store-bought

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta in plenty of rapidly simmering water until al dente. When the pasta is almost done, add the peas and cook briefly. Drain and rinse until cool, then drain well again.

　　

Step 2

Toss the pasta and peas with the remaining ingredients. Serve at once.

　　

menu suggestions

Step 3

I love this with Red and Green Cashew Butter Wraps (page 153).

　　

Step 4

This is also a great companion to veggie burgers with all the fixings—lettuce, tomato, vegan mayonnaise, and mustard—for a carefree meal.

　　

nutrition information

Step 5

Calories: 350

　　

Step 6

Total Fat: 17g

　　

Step 7

Protein: 8g

　　

Step 8

Carbohydrates: 40g

　　

Step 9

Fiber: 5.5g

　　

Step 10

Sodium: 350mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).