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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Roasted Pepper Pasta Salad Recipe

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This recipe for Roasted Pepper Pasta Salad is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. mostaccioli or penne pasta
1 bunch green onions
1 cucumber
1 red pepper, roasted*
2 Tbsp parsley flakes

Dressing
1/4 C. oil
1 tsp. salt
1/2 C. vinegar
1 tsp. black pepper
1/2 C. sugar
Directions:
Directions:
*In a frying pan, roast red pepper on each side until black (~1.5 min/side). Remove from stove and wrap in plastic for 15 min. Unwrap and run under cool water and skin will come off. Remove core & seeds and cut into strips and chop into 1/4" - 1/2" pieces.

Cook pasta. Chop green onion, peel cucumber, and chop into 1/4" pieces. Drain and rinse past. Combine pasta, onion, cucumber, and pepper. Add parsley. Mix dressing until sugar is dissolved and pour over salad. Toss to coat.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min.

 

 

 

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