Bowtie Pasta with Roasted Peppers and Provolone

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To show off the shapes and colors of this pretty pasta salad, serve it in the brightest bowl you own. Frozen, thawed roasted peppers may be substituted for the freshly roasted ones.


  • 2 red bell peppers (large sized)
  • 2 green bell peppers (large sized)
  • 12 ounces bowtie pasta
  • 1 cup Organic Valley Provolone Cheese, dice
  • 13 cup chopp green onions
  • 2 tablespoons capers
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh basil
  • sea salt to taste
  • freshly ground black pepper to taste


Roast peppers over open flame or on charcoal grill, turning frequently, until they are evenly blackened. Scrape off blackened skins with sharp knife (or pull them off with your fingers). Cut peppers open and scrape out seeds and veins. Cut peppers into 1/4-inch slices.

Boil pasta in lots of salted water; drain, rinse under cold water, and let stand to air-dry for a few moments. Toss pasta with peppers and remaining ingredients. Serve at room temperature.

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