How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Peas, Pasta and a Red Pepper Vinaigrette Salad?

You need 18 ingredients. The key ingredients include: 34 lb small shell pasta (I like small shells, ditalini or anything small in shape. Rotini, spirals, and penne is too big to m), 12 lb snow peas (ends trimmed and cut in half on an angle), 34 lb frozen baby peas (thawed), 3 shallots, thin sliced, and more.

Is Peas, Pasta and a Red Pepper Vinaigrette Salad suitable as pasta & noodles?

Yes, Peas, Pasta and a Red Pepper Vinaigrette Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Peas, Pasta and a Red Pepper Vinaigrette Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peas, Pasta and a Red Pepper Vinaigrette Salad

Name: Peas, Pasta and a Red Pepper Vinaigrette Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb small shell pasta (I like small shells, ditalini or anything small in shape. Rotini, spirals, and penne is too big to m); 12 lb snow peas (ends trimmed and cut in half on an angle); 34 lb frozen baby peas (thawed); 3 shallots, thin sliced; 1 cup roasted red pepper vinaigrette; 2 tablespoons chives, chopped fine; salt; pepper; 1 (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe); 1 ½ tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine); 1 teaspoon garlic, minced; 2 tablespoons shallots, minced; 4 tablespoons olive oil; 1 teaspoon honey; 1 pinch red pepper flakes (optional); salt; pepper; grated parmesan cheese

Fresh, crisp and full of flavor — this Peas, Pasta and a Red Pepper Vinaigrette Salad is a must-try. Made with shell pasta, snow peas, frozen baby peas …

This Peas, Pasta and a Red Pepper Vinaigrette Salad relies on simple, everyday ingredients such as frozen baby peas (thawed), shallots, thin sliced, chives, chopped fine and salt. It comes together quickly and makes 4 servings, at about 18703 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

18703

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Peas, Pasta and a Red Pepper Vinaigrette Salad

Tips for the best results

Variations & substitutions

My Personal Notes

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