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Colorful Pea Salad

Total Time

Prep: 20 min. + chilling


6 servings

I stir up a light buttermilk and herb dressing to coat this colorful combination of green peas, crunchy carrots and mozzarella cheese cubes. —Marlene Muckenhirn, Delano, Minnesota


  • 2 medium carrots, chopped
  • 1 package (16 ounces) frozen peas
  • 1 celery rib, thinly sliced
  • 1/4 cup cubed part-skim mozzarella cheese
  • 1/4 cup chopped green onions
  • 3 tablespoons buttermilk
  • 1 tablespoon plain yogurt
  • 1-1/2 teaspoons mayonnaise
  • 1/2 teaspoon red wine vinegar
  • 1/2 to 1 teaspoon dried basil
  • 1/4 teaspoon sugar
  • 1/8 teaspoon pepper


  1. In a large saucepan, cook carrots in a small amount of boiling water for 2 minutes. Add peas; cook 5 minutes longer. Drain; rinse in cold water and drain again. Place in a bowl; add celery, cheese and onions.
  2. In a small bowl, combine the remaining ingredients; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

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