Summer Pea and Roasted Red Pepper Pasta Salad
Photo © Deb Perelman
- 1 pound of small pasta
- 1/4 pound snow pea pods, ends trimmed
- 1/2 pound fresh summer peas, which yielded about 1 cup once shelled
- 3/4 to 1 cup Roasted Red Pepper Vinaigrette (recipe below)
- 1 red bell pepper, roasted, skinned and seeded or the equivalent from a jar, drained
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar (and up to 2 tablespoons more if you, like us, like that extra bite in your dressing)
- 1 tablespoon chopped shallot (about 1 small)
- 1/2 teaspoon salt
- Several grinds of black pepper
- This recipe is vegan
- Produce
- Peas, fresh summer (1/2 pound)
- Red bell pepper (1)
- Shallot (1 tablespoon)
- Snow pea pods (1/4 pound)
- Condiments
- Red pepper vinaigrette, Roasted (3/4 cup)
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper (3 grinds)
- Olive oil (1/4 cup)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Pasta, small (1 pound)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 8, 2009 (3 years ago).
104 people saved this recipe.
