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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Great combination cold salad of greens and pasta. Great for a side dish. Best serve warm. Ingredients:
1 1/2 cups (6 oz.) dried small shells pasta |
3/4 cup green bell pepper cut in thin 2-in. pieces |
3/4 cup finely chopped onion |
3/4 cup carrots cut in thin half-moons |
3 tbsp. extra virgin olive oil, divided |
3/4 tsp. salt, divided |
3/4 cup frozen green peas |
1/4 to 1/2 tsp. hot sauce |
1/4 to 1/2 tsp. freshly ground black pepper |
1/4 cup lime juice |
Directions:
1. In a medium saucepan of boiling water, cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, in a large frying pan over medium-high heat, cook bell pepper, onion, and carrots with 1 tbsp. olive oil and 1/4 tsp. salt, stirring often, until barely tender-crisp to the bite, about 3 minutes.
3. Add onion mixture and peas to pasta mixture; stir gently to mix. In a bowl, stir remaining 2 tbsp. olive oil, remaining 1/2 tsp. salt, and 1/4 tsp. each hot sauce and pepper; pour over pasta mixture and stir until well coated. If you like, add more pepper and hot sauce to taste. Just before serving, stir in lime juice. Scrape into a serving bowl and serve warm or at room temperature.
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