Fridge Friend Recipes
Pea, Pickle and Mustard Pasta Salad recipe
A tangy chilled pasta salad with peas, chopped pickles and a creamy mustard dressing. Bright, punchy and ideal for make-ahead lunches.
20 min · Easy · British Jump to method
Ingredients
- 250g Pasta
- 120g Jarred peas
- 4 Pickles
- 1 tbsp Mustard
- 100g Yoghurt
- 1/4 Onion
- to taste Salt
- to taste Black Pepper
- 2 tbsp Mayonnaise
| Nutrition | Per serving |
|---|---|
| Calories | 322 kcal |
| Protein | 8.7 g |
| Carbohydrates | 44.2 g |
| Fat | 10.1 g |
| Saturated fat | 1.6 g |
| Fibre | 2.6 g |
| Sugar | 3.4 g |
| Sodium | 510 mg |
Why this works
A moderate-energy pasta salad with some protein from yoghurt and peas, but relatively high sodium from pickles, mustard, mayonnaise and added salt.
Peas add micronutrients and fibre. Jarred peas contribute folate, vitamin C and a little fibre, supporting overall nutrient density.
Yoghurt provides some protein and calcium. The yoghurt adds protein and calcium, which help with satiety and bone health.
Sodium may be relatively high. Pickles, mustard, mayonnaise and added salt can make this dish quite salty, so it is best enjoyed in moderation if watching blood pressure.
Method
- Cook the pasta until al dente, then drain and cool under cold water.
- Stir together the yoghurt and mustard to make the dressing.
- Chop the pickles and finely slice the onion.
- Mix the pasta, peas, pickles and onion with the dressing until evenly coated.
- Chill for 10 minutes before serving if you have time.
Make it even more fancy
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