Peas, Pasta and a Red Pepper Vinaigrette Salad

• 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 12 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

1. Peas -- Mix the shallots and baby peas in a large bowl, salt and pepper and just let them hang out.
2. Pasta -- Cook the pasta according to directions.
3. The last minute add the snow peas in to blanch.
4. After 1 minute, drain and cool.
5. Finish -- Add the baby peas and shallots to the drained pasta and top with the vinaigrette and chives.
6. It is that easy.
7. Top with some grated parmesan if you like for a crisp fresh salad.

shell pasta, snow peas, frozen baby peas, shallots, red pepper, chives, salt, pepper, red peppers, balsamic vinegar, garlic, shallots, olive oil, honey, red pepper, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/peas-pasta-and-a-red-pepper-vinaigrette-salad-392207 (may not work)