The main content

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.