When the garden is beginning to come back in early spring, it's nice to get some fresh herbs on the table. This pasta salad was so nice, I doubled it a couple of days later so we could enjoy it for a few more meals.
1 lb. Small shells
1/3 cup Extra Virgin olive oil
1/3 cup cider vinegar
1 cup frozen peas
3-4 scallions, chopped
1 small bunch chives, chopped
1/4 cup fresh mint leaves, cut into thin strips
4-5 very thin slices red onion
1 carrot, julienned
1 cucumber, peeled & seeded, chopped fine
1-2 marinated red peppers, chopped
1/2 cup toasted walnuts
1/2 cup Kalamata olives
salt & pepper
1/2 cup Feta cheese, cubed
Cook the shells al dente, drain, and put into a large bowl. Add the oil & vinegar and the peas (no need to defrost), stir and let cool.
Add the remaining ingredients, and serve at warm, room temperature, or chilled.
"Small" shells really are small, and are perfect for this salad. They're exactly the right size to hold a single pea. A recent acquisition in our kitchen is a Mandoline slicer, and it makes the best thin onion slices.