Peas and peppers pasta salad
- 400 g Conchiglie Pasta, cooked al dente
- 300 g Roasted Red Pepper Vinaigrette
- 200 g Green Peas, shelled, blanched, drained
- 100 g Snow Pea Pods, trimmed, blanched, drained, chopped
- Combine ingredients in a large bowl. Mix evenly.
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Perelman, Deb. "Summer Pea and Roasted Red Pepper Pasta Salad." Smitten Kitchen. 8 August 2009. ↩