Roasted Red Pepper Pasta

by Stephanie

This is an easy, light and refreshing salad for summer.  I got this years ago from my sister-in-law Jessica.  I have taken it to a many pot lucks and it is always a huge hit.  It is more girl food, but that is okay, more for me.  And you CAN buy peppers already roasted, but really it is easy and WAY cheaper to do yourself.


Roasted Red Pepper Pasta Salad

serves 10-12

1 box penne pasta

1 red pepper-roasted and chopped into 1/2” pieces

1/4 cup fresh basil-sliced thin

1/2 cup feta cheese

salt and pepper

2-3 Tbsp olive oil

In large pot put on water to boil for pasta.  Cook according to directions (make sure you add in salt).  While pasta is cooking put red pepper and basil in large bowl.  When pasta is done cooking drain and put directly into bowl with pepper and basil.  Toss.   Drizzle with oil until it is lightly coated.  .  Let cool to room temperature.  Add in cheese and taste for seasoning.   Add salt and pepper as needed. 

It should look like this when you are done.


To roast a  red pepper:

If you are lucky enough to have a gas stove, I turn the burner on medium and sit the pepper on the top of the flame.  Turn when that side is black and charred.  If you don’t have a gas stove (like me) you can put it in your oven with the rack on the broiler setting and turn every two to three minutes when black turn.  Do this two or three times until all sides are charred.  I actually do this in my toaster oven on the toast setting.

Then set aside and let cool.  When cool enough to handle, peel off outside.  Rinse if needed. 

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