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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episodes: The Burger Blues and The Burger Blues

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained
2 scallions, chopped, both whites and greens
1/2 small red bell pepper, seeded and chopped into fine dice
1/3 cup tiny frozen green peas, a generous handful
1/4 to 1/3 cup mayonnaise
3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons
Coarse salt and pepper
Chopped fresh parsley, for garnish
Romaine or leaf lettuce, for lining plate under salad

Directions

Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.

Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate

My Private Notes

Name: Sea Shells Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained; 2 scallions, chopped, both whites and greens; 1/2 small red bell pepper, seeded and chopped into fine dice; 1/3 cup tiny frozen green peas, a generous handful; 1/4 to 1/3 cup mayonnaise; 3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons; Coarse salt and pepper; Chopped fresh parsley, for garnish; Romaine or leaf lettuce, for lining plate under salad