I love, no, make that LOVE peas. As a child I actually loved mixing peas into the Hamburger Helper Beef stroganauff (I know, it pains me to admit my love for the boxed stuff too). That was one of my favorite meals though. As an adult, I am finding all kinds of new dishes with peas. I put them in EVERYTHING. A frozen bag of peas (about 15 oz) is only 97 cents. Why NOT put them in everything?

A month or so ago I ran across a Pea Salad recipe at www.singforyoursupperblog.com. I had to try it despite the fact I don’t eat bacon. So I bought some low sodium turkey bacon as a substitute. When it came time to make it however, it was late, I had been in the garden all day and I was exhausted. So I nixed the bacon and instead whipped up a handful of tiny pasta shells to add body to the salad.

I admit, I was a little skeptical at the raw simplicity of the salad. I started out with a tiny little bit. I went back for thirds and I brought it for lunch today. I did not share or leave any for my husband (but since its all green I doubt he would have tried it anyway unless I shoved it down his throat). I can not wait till the next potluck or party because this will definitely be on the menu throughout the whole summer. I may even venture the bacon and leave out the noodles for a zippy gluten free version!

Creamy Pea Salad
Ingredients:
15 ounce bag of frozen peas thawed
2 sticks of celery, chopped
3 green onions, chopped
1 cup tiny pasta shells, boiled in salted water till al dente
½ block of sharp cheddar cheese cut in very small cubes
½ cup mayonnaise
½ cup sour cream
I did not add salt and pepper but you can to taste

Directions:
I had all the ingredients (minus the pasta) in the fridge so everything was cold to begin with. Even adding the hot noodles did not heat it up much so I served as is which was still pretty chilled but you can chill before serving. Just dump everything together and stir. Great for a make ahead meal/dish.