Pasta salad

To roast the peppers, place the peppers in a hot oven turning
occasionally, until it is evenly blistered and charred on all sides.
Place in a brown paper or plastic and set aside until cool enough to
handle.� Slide the skin off and scrape out the stem, seeds and ribs.
Pat the flesh dry.

Ingredients: �
1. 250g fussili pasta
2. 2 bell peppers (red and yellow)
3. � cup fresh basil, chopped
4. 40g parmesan cheese shavings
5. salt to taste
6. freshly ground pepper to taste

For Garnishing
� cup toasted pine nuts (optional)

For Garlic Vinaigrette:

1. 2 tbsp. red wine vinegar
2. 2 garlic cloves, minced
3. 1/3 cup olive oil

               

Method:

1. Mix all the ingredients for the vinaigrette properly and let stand for 30 minutes.
2. Cook fussili al dente.� Drain the pasta and cool immediately under cold water.� Drain well and keep aside.
3. Roast peppers, peel and cut them into thin strips.
4. Mix peppers, pasta, and cheese together.� mix vinaigrette thoroughly
and toss into the salad.� Season with salt and peeper to taste.
5. Cover the salad and let stand for 3 to 4 hours.� Serve at room temperature, sprinkled with pine nuts (if desired).

Edited by Administrator - June 28 2012 at 1:58pm

I LOVE PASTA SALAD!! :) so yummy! will have to try this recipe!


Edited by Administrator - June 28 2012 at 2:00pm