Peas, Pasta and a Red Pepper Vinaigrette Salad

Recipe by SarasotaCook
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 34
    lb small shell pasta (I like small shells, ditalini or anything small in shape. Rotini, spirals, and penne is too big to m)
  • 12
    lb snow peas (ends trimmed and cut in half on an angle)
  • 34
    lb frozen baby peas (thawed)
  • 3
    shallots, thin sliced
  • 1
    cup roasted red pepper vinaigrette
  • 2
    tablespoons chives, chopped fine
  • 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 12
    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)
  • Garnish
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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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