Summer Pea And Roasted Red Pepper Pasta Salad

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1 pound of small pasta (I used shells because I imagined the peas would nest in there and gah, such cuteness)

1/4 pound snow pea pods, ends trimmed

1/2 pound fresh summer peas, which yielded about 1 cup once shelled

3/4 to 1 cup Roasted Red Pepper Vinaigrette (recipe below)

1 red bell pepper, roasted, skinned and seeded or the equivalent from a jar, drained

1/4 cup olive oil

2 tablespoons red wine vinegar (and up to 2 tablespoons more if you, like us, like that extra bite in your dressing)

1 tablespoon chopped shallot (about 1 small)

1/2 teaspoon salt

Several grinds of black pepper

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