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Summer pea and roasted red pepper pasta salad

See full recipe on: Smitten Kitchen



Ingredients

1 pound of small pasta (i used shells because i imagined the peas would nest in there and gah, such cuteness)
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

Nutrition 8 servings

Per Serving % Daily Value
Calories 309
Fat 7g 12%
Carbs 49g 16%
Protein 9g 19%
Fiber 4g 16%
Cholesterol
Sodium 8mg 0%
     
Fat
Carbs
Protein

Preparation








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