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.
