Pasta Salad with Summer Peas and Charred Red Peppers

Refreshing Summer Pea and Roasted Red Pepper Pasta Salad

Elevate your summer meals with a delightful pasta salad that bursts with freshness and flavor! This vibrant dish is not only visually appealing but also offers a refreshing blend of peas and roasted peppers. While adding a sprinkle of herbs or cheese is an option, it's completely delicious without them, guaranteeing a crowd-pleasing dish for any occasion!

Time Required

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 pound of small pasta (like shells, perfect for holding the peas!)

1/4 pound snow pea pods, ends trimmed

1/2 pound fresh summer peas (approximately 1 cup when shelled)

3/4 to 1 cup Roasted Red Pepper Vinaigrette (recipe below)

Directions

Start by boiling a large pot of salted water and prepare a bowl of ice water. Blanch the snow pea pods for about two minutes until they are tender yet still crisp. Use a slotted spoon to transfer them to the ice water to stop the cooking process. Next, cook the shelled peas in the boiling water for around 10 minutes (adjust for texture preference), then plunge them into the ice bath as well. Once cool, drain both types of peas and slice the snow peas into thin strips.

Next, add the pasta to the boiling water and cook according to the instructions on the package. Once done, drain the pasta and let it cool. In a large bowl, combine the pasta, peas, and Roasted Red Pepper Vinaigrette, adjusting the seasoning as desired—ready to serve!

Roasted Red Pepper Vinaigrette

This versatile vinaigrette transcends just pasta salads; it's fantastic drizzled over white bean salads or fresh greens, ensuring every bite is bursting with flavor.

Preparation Method

I recommend slow-roasting red bell peppers at 350°F for one hour, turning them every fifteen minutes for even blistering. Allow them to cool before peeling off the skin. While charring them over a gas flame is quicker, the texture and sweetness achieved through slow-roasting can't be beaten—in my opinion, of course!

Yields

Approximately one cup of dressing

1 red bell pepper, roasted, peeled, and seeded (or equivalent from a jar, drained)

1/4 cup olive oil

2 tablespoons red wine vinegar (or more to taste for a tangier kick)

1 tablespoon chopped shallot (about 1 small)

1/2 teaspoon salt

Several grinds of black pepper

Blending Instructions

In a food processor or blender, puree the roasted bell pepper until smooth. Then, include the remaining ingredients and blend until you achieve a silky consistency. Taste and adjust the vinegar and seasonings for a perfect balance!

This pasta salad is sure to be a hit at any summer gathering, combining simplicity with refreshing taste. Enjoy your culinary creation!