Food and Recipes Recipes Field Pea and Pasta Salad Be the first to rate & review! Farfalle and fresh veggies make a seriously delicious summer side. You can add store-bought rotisserie chicken to this flavorful pasta salad for a heartier main dish option. By Southern Living Editors Updated on June 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Julia Levy Hands On Time: 15 mins Total Time: 15 mins Yield: Serves 8 (serving size: 1 1/4 cups) Ingredients SALAD 4 cups fresh or frozen field peas, cooked, drained, and cooled 8 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 1/2 cup chopped orange bell pepper 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint 3 cups chopped cooked chicken (optional) DRESSING 1/4 cup white wine vinegar 1 tablespoon country-style Dijon mustard 1 tablespoon fresh lemon juice 2 teaspoons honey 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 cup olive oil Directions Make the Salad: Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken. Make the Dressing: Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over the salad, and gently toss until coated. Rate it Print