Bowtie Pasta with Roasted Peppers and Provolone
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.
Servings: 6
Ingredients:
2 large red bell peppers
2 large green bell peppers
12 ounces bowtie-shaped pasta
1 cup diced Organic Valley Provolone Cheese
1/3 cup chopped green onions
2 tablespoons capers
2 tablespoons balsamic vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh basil
sea salt and freshly ground black pepper to taste
Instructions:
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.
Copyright by Terese Allen
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Customer rating:
This is wonderful!! We will only use 1 red and 1 green pepper next. I LOVED it! :)
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