summer pea and roasted red pepper pasta salad

Ingredients

• 1 pound of small pasta (I used shells because I imagined the peas would nest in there and gah, such cuteness)
• 1/4 pound snow pea pods, ends trimmed
• 1/2 pound fresh summer peas, which yielded about 1 cup once shelled
• 3/4 to 1 cup Roasted Red Pepper Vinaigrette (recipe below)
• 1 red bell pepper, roasted, skinned and seeded or the equivalent from a jar, drained
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar (and up to 2 tablespoons more if you, like us, like that extra bite in your dressing)
• 1 tablespoon chopped shallot (about 1 small)
• 1/2 teaspoon salt
• Several grinds of black pepper

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