Comments on: summer pea and roasted red pepper pasta salad

By: rachel

rachel — Wed, 06 Jul 2011 05:02:21 +0000

I’m really not a pasta person—with so many other delicious carb-heavy indulgences like pies and cupcakes and muscovado sugar straight from the bag (yes, really…I have a problem), I can almost never muster even the tiniest shred of excitement for a big plate of white flour noodles. This however, is genius. I’m officially obsessed with this salad. Not only is it delicious but it’s insanely easy considering how yummy and crowd-pleasing it is. I’ve served it twice at parties now, and both times I’ve received more compliments on it than anything else on the table … and it disappeared within minutes. I think it may just be the perfect summer soiree dish: easy to prepare yet crazy good, relatively healthy, and no mayo or other ingredients that are going to turn tummies if left out on the picnic table for more than a few minutes in the summer sun. This is now a staple in my recipe box and I’m looking forward to making many many more batches to come. YUM!

By: Kristen

Kristen — Tue, 05 Jul 2011 17:11:14 +0000

My entire family adored this salad. We were able to use some fresh peas from our CSA and locally grown sugar snaps as well. What a fabulous and unique take on utilizing the in season bounty! I cannot wait to try this dressing on countless other dishes. Thanks for the amazing and creative ideas!!

By: Shawnne

Shawnne — Tue, 07 Jun 2011 00:01:35 +0000

My family and I have loved every recipe I’ve tried from Smitten Kitchen. This is a great one as it is, but absolutely STELLAR with the addition of finely chopped red onions or thinly sliced scallions to the salad. We have also added julienned carrots or raw zucchini depending on what’s growing out back. Way to go Deb!

By: Cristina

Cristina — Fri, 10 Dec 2010 07:12:23 +0000

I used this recipe and it was amazing. Added a bit of light brown sugar to the dressing (because my peppers weren’t sweet enough), a touch of red wine and some basil. Instead of the pasta, I threw it on some romaine lettuce. This is my go to recipe site. Thanks for the inspiration!

By: Laura

Laura — Sun, 25 Jul 2010 15:04:20 +0000

Used the roasted red pepper vinaigrette on a greek orzo salad – absolutely heavenly!

By: Bridget

Bridget — Sun, 06 Jun 2010 22:44:11 +0000

I was worried about this salad halfway through making it, but I ended up really liking it. I used frozen peas, white beans, and sliced sugar snap peas with the pasta. The frozen peas worked great (not that I wouldn’t love to have used fresh, but I live in a small town with limited grocery options), but I could only find regular peas, not “petite peas”, so they’re a little starchy. I couldn’t find shallots either – not my most successful grocery-shopping trip ever – so I used half a thinly sliced red onion, giving it a quick pickle in the red wine vinegar (an idea I got from your pepper salad and use all the time now) before stirring them in with the rest of the ingredients. The salad has a nice balance of sweet and acidic.

By: Matt

Matt — Tue, 01 Jun 2010 20:09:07 +0000

Made this with asparagus, feta, and parmesano. Added Sriracha and roasted an entire head of garlic with the peppers (Tripled the vinegrette recipe). Came out wonderful, great recipe !

By: Daniel

Daniel — Fri, 19 Feb 2010 22:47:23 +0000

wow! I love the dressing. a really great recipe!

By: Jane

Jane — Wed, 16 Sep 2009 02:32:21 +0000

I just made this pasta tonight, and it was deee-licious! For anyone who is considering making this dish, definitely make extra dressing; not because the dish needs more, but because it is beyond tasty. I wish I had some extra right now!

By: Libby

Libby — Mon, 07 Sep 2009 04:05:03 +0000

Definitely right up my alley. I have a shell pasta fetish. It goes back to my childhood ;-)