Pasta, Tomato and Snow Pea Salad


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Crunchy snow peas add great texture to this pasta salad with red wine vinaigrette.

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Serving Size / Yield

8 servings


  • 8 oz. fresh snow peas (or sugar snap peas) -- trimmed
  • 12 oz. pasta shells
  • 1/4 C. red wine vinegar
  • 1 tsp. salt
  • freshly ground black pepper -- to taste
  • 1/3 C. olive oil
  • 3 tomatoes -- cut in bite size chunks

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Bring a large pot of water to a boil. Have a bowl of ice water ready. Put peas in a long handled strainer and immerse in the boiling water 10 to 15 seconds until their color brightens. Plunge into ice water; drain when cold. Add pasta to boiling water and cook as directed on pkg. Drain in a colander and cool under running cold water. Meanwhile, whisk vinegar, salt and pepper in a large serving bowl. Slowly whisk in oil until blended. Add pasta and tomatoes; toss gently to coat. Marinate at least 15 minutes, tossing occasionally. Serve within 1 hour or refrigerate. Just before serving, add peas and toss to mix.

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