While pasta is cooking, remove cheese from package and slice into 1/2 inch slices. Stack slices and cut into cubes. Place in a medium size bowl. Rinse peas under running water for a minute to thaw and place in bowl with cheese. Clean and trim green onions. Cut into 1/2 inch pieces. Add to bowl. Remove outer skin from shallot trim ends. Make one cut in half lengthwise, turn and cut into half moon slices. Add slices to bowl. Open container of grape tomatoes, rinse and add to bowl whole. Chop Italian parsley add with other ingredients in bowl.
Once pasta is finished cooking, drain and gently cool pasta under cold water. Shake off excess water. Place into a large bowl. Add the vegetables and cheese from other bowl and gently combine. Add red pepper flakes to dressing, mix, and then pour over pasta. Stir to combine. Add salt and pepper to taste. Serve at room temperature or chill for 15-30 min.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.