The Greatest Pasta Salad EVER You Didn’t Know You Were Missing!
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The only thing I would change about this recipe is that I would make a double batch! That way I would at least have a slight chance for leftovers…
Feel free to add other vegetables of your choice as well, or throw in some leftover chicken to turn this into a hearty meal on its own. Serve with some homemade crusty bread and you’ll be in flavor heaven! This is a recipe I’m going to hold onto for years – and I’m sure you will, too.
Ingredients
Salad:
1 lb of pasta noodles
1/4 lb snow pea pods, ends trimmed
1/2 lb fresh summer peas
3/4 to 1 cup Roasted Red Pepper Vinaigrette (recipe below)
Roasted Red Pepper Vinaigrette:
1 red bell pepper, roasted, skinned and seeded or the equivalent from a jar, drained
1/4 cup Bertolli olive oil
2 Tbsp red wine vinegar (or more, to taste
1 Tbsp chopped shallot (about 1 small)
1/2 tsp salt
Several grinds of black pepper
Instructions:
Salad:
Bring a large pot of salted water to a boil and prepare a small ice water bath. Boil the snow pea pods for about two minutes, or until just barely cooked but still crisp. Scoop them out with a large slotted spoon and drop them in the ice water bath. Cook the peas for about 10 minutes (once again, this will be al dente, you can cook them longer if you prefer them softer), scoop them out with a large slotted spoon and plunge them into the ice water bath as well. Drain both peas. Cut the snow peas into thin slivers.
Add the pasta into the boiling water and cook it according to package instructions. Drain and let cool, then toss in a large bowl with peas and Roasted Red Pepper Vinaigrette, seasoning to taste.
Roasted Red Pepper Vinaigrette:
Puree the red bell pepper in a food processor or blender as much as possible, then add the remaining ingredients and running the machine until the dressing is silky smooth. Adjust the vinegar level and seasonings to taste.
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Quick tip: Make sure you’re using high quality olive oil for the vinaigrette!