Peas, Pasta and a Red Pepper Vinaigrette Salad
"Light, simple, fresh summer flavors, market ingredients, easy and quick and travels and keeps great for BBQ's"
photo by FLKeysJen
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 3⁄4 lb small shell pasta (I like small shells, ditalini or anything small in shape. Rotini, spirals, and penne is too big to m)
- 1⁄2 lb snow peas (ends trimmed and cut in half on an angle)
- 3⁄4 lb frozen baby peas (thawed)
- 3 shallots, thin sliced
- 1 cup roasted red pepper vinaigrette
- 2 tablespoons chives, chopped fine
- salt
- pepper
-
Vinaigrette
- 1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe)
- 1 1⁄2 tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine)
- 1 teaspoon garlic, minced
- 2 tablespoons shallots, minced
- 4 tablespoons olive oil
- 1 teaspoon honey
- 1 pinch red pepper flakes (optional)
- salt
- pepper
-
Garnish
- grated parmesan cheese
directions
- Peas -- Mix the shallots and baby peas in a large bowl, salt and pepper and just let them hang out.
- Pasta -- Cook the pasta according to directions. The last minute add the snow peas in to blanch. After 1 minute, drain and cool.
- Finish -- Add the baby peas and shallots to the drained pasta and top with the vinaigrette and chives. It is that easy. Top with some grated parmesan if you like for a crisp fresh salad.
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Reviews
-
The vinaigrette is a wonderful recipe in itself that I will make again. I made it in the blender which was very quick and easy, yet much better than store bought dressing. I omitted the honey and didn't miss it at all. Next time I would reduce the amount of shallot in the salad itself. Maybe mine were bigger than most! Very impressive for a potluck or simple summer dining.
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
