Summer Pea And Roasted Red Pepper Pasta Salad

Name: Summer Pea And Roasted Red Pepper Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters olive oil; 454 grams small pasta (I used shells because I imagined the peas would nest in there and gah, such cuteness); 113 grams snow pea pods, ends trimmed; 227 grams fresh summer peas, which yielded about 1 cup once shelled; 4 servings Several grinds of black pepper; 2 Tbsps red wine vinegar; 177 milliliters Roasted Red Pepper Vinaigrette; 4 servings salt; 1 Tbsp chopped shallot (about 1 small); 1 x red bell pepper, roasted, skinned and seeded or the equivalent from a jar, drained

Summer Pean And Roasted Red Pepper Pasta Salad is a dairy free recipe with 4 servings. One serving contains 609 calories, 19g of protein, and 16g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course for The Fourth Of July. A mixture of wine vinegar, pasta, the equivalent from a jar, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 10 minutes.