July 28, 2011

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Roasted Red Pepper Pasta Salad


1 8-ounce jar roasted red peppers in oil

1 box shaped pasta, such as penne or cavatelli, cooked al dente

1 chopped green onion

1/2 cup diced red pepper

1/2 cup diced green pepper

1 cup tomato, seeded and diced

2 tablespoons chopped fresh oregano (or 1 tablespoon dried)

2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

Salt and coarse ground pepper to taste

1/2 cup extra virgin olive oil

2 cups crumbled feta cheese or cubes of white cheddar or asiago cheese


Cut red peppers into strips. Reserve the oil. Cook the pasta; cool under cold water. Drain well, and add remaining ingredients except cheese. Add reserved oil. Mix well and chill overnight or 4 hours before serving. Pack cheese separately and add before serving. Serve 6 to 8 as a side dish.

July 28, 2011

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