Recipe: Tasty Roasted Pepper pasta salad

Roasted Pepper pasta salad. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. In a small bowl, whisk the salad dressing mix, broth and vinegar.

Roasted Pepper pasta salad Roasted Pepper Pasta Salad I hate to admit it but it has taken me a while to get myself back in gearContinue Reading Bring a large pot of lightly salted water to a boil. Please do not forget to check out her Roasted Red Pepper Pasta Salad (I prefer to call it Rainbow salad). Seriously, if there was an award for the best looking Pasta […] Reply. You can cook Roasted Pepper pasta salad using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Roasted Pepper pasta salad

  1. You need 3/4 box of tri colored penne.
  2. It’s 1.5 of red bell peppers.
  3. It’s 1/2 cup of yellow grape tomatoes.
  4. It’s 1/2 cup of red grape tomatoes.
  5. It’s 1 tablespoon of oil of choice.
  6. It’s to taste of Salt.
  7. Prepare to taste of Pepper.
  8. Prepare 1 teaspoon of sugar.
  9. It’s 1 tablespoon of Minced onion fresh or dried.
  10. Prepare 1/4 cup of Bacon Ranch.
  11. You need 1/4 cup of Mayonnaise.
  12. It’s of Zest from half a lemon.
  13. You need of Juice from a whole lemon.
  14. Prepare 1/4 cup of parmasean cheese.
  15. It’s 1 teaspoon of dill.
  16. Prepare of Fresh Cilantro to taste (optional).

This pasta salad is tossed in the most delicious, no cook roasted red pepper puree along with slices of black olives and the cutest little balls of mozzarella cheese. Not only is this delicious, it's also very colorful and easy to make. Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar.

Roasted Pepper pasta salad instructions

  1. Begin cooking noodles according to package directions.
  2. Prep the veggies, cut the bell peppers into strips and you can halve or keep the tomatoes whole, they will first and shrink in the oven..
  3. Mix the veggies in a oven safe dish which is deeper than it is wide. I used a loaf pan. Coat with oil and salt and pepper..
  4. Let bake on a center rack at 425 for 15 mins take out stir and let go for another 5 mins.
  5. Turn the broiler on high and move to top rack and finish broiling for 5 mins..
  6. Remove and allow to cool, add in the sugar to taste to remove any acidity too over powering..
  7. For the dressing grate the lemon and squeeze juice into bowl, add the ranch, mayonnaise and dill. Whisk to combine..
  8. When all parts are prepared, put drained pasta into a bowl, add the veggie mix and combine, then add the dressing, top it off with fresh cilantro(optional) and the parmesan cheese..
  9. Mix before serving! And enjoy!.

This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! Arrange the peppers on a serving platter or on individual salad plates. Drizzle over the dressing and garnish with the olives and basil leaves.