Sea Shells Salad


  • 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


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.

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