I tinker with ingredients when I need a quick side and this recipe is one of the results. After tasting it, my Bonus Son said, “Whatever you did to make this salad, you need to write it down. It’s perfect.”
Confetti Shells Pasta Salad
Cooking Time: About 30 Minutes; Serves: 6-8
Ingredients
- 8 ounces small pasta shells or other small pasta, uncooked
- 1/2 small red onion, chopped
- 1/2 c. finely diced yellow bell pepper
- 1/3 c. roasted red peppers in oil, chopped, oil reserved
- 1/2 c. coursely chopped very ripe tomatoes
- 1 1/2 c. petite frozen peas (they’ll thaw in the salad)
- 1/2 cup chopped cheese (small cubes); mozzarella or gouda is quite nice
Dressing
- 3 tbsp oil from roasted peppers
- 2 tbsp capers
- 3 tsp red wine vinegar
- 1 clove garlic, minced
- Sea salt and freshly ground pepper
Cooking Instructions
Gather all ingredients, chopping, dicing and measuring as indicated. Prepare the pasta according to the directions on the package; drain. Combine all ingredients for dressing in a small bowl. Then combine the rest of the ingredient in a large bowl and toss with the dressing. Add salt and pepper to taste. Let it sit for a while for the flavors to “marry” and the peas to thaw.
Add grilled chicken breast slices to make this a main dish rather than a side salad.
Copyright 2017, Glover Gardens Cookbook
Photos are awesome & colorful, I made this often. I use one cup of peas though. 1.5 cups is too much for me. Many have asked me for this recipe. I noticed one person stated they omitted the vinegar, basil and mustard. The dressing is what makes the recipe. 🙂
My husband (the Grill-Meister) would agree with you about the peas! But I sneak ’em in anyway.