Pasta Salad With Roasted Red Peppers And Basil With White Balsamic Dressing Recipes

ROASTED PEPPER AND BASIL PASTA SALAD

Steps:

• Preheat oven to high broil. Place a large pot of salted water on the stove to boil. Remove seeds and core from red peppers. Lay flat with skin side facing up on a tin foil lined baking sheet. Broil for 5-10 minutes or until the skin is completely black. Remove and seal foil around peppers. Set aside.
• Cook pasta in boiling salted water until al dente. Rinse with cold water to cool and set aside in fridge.
• Heat oil or butter over medium heat. Sauté diced onion for 5 minutes until translucent. Turn down heat and add garlic. Cook for another 5 minutes or until fragrant. Set in fridge to cool.
• Chop scallions using both the white and green parts. Set aside. Remove skin from the peppers once they have cooled for at least 10 minutes in the tin foil -- the skin should peel off easily. Dice roasted peppers and set aside. Try to keep all the juices that run from the pepper while cutting/transferring it.
• Blend together all ingredients for dressing. If you do not have a blender then chop basil finely and whisk all ingredients. Set aside.
• In a large bowl combine the cold pasta, cold onion/garlic mixture, diced red peppers and scallion. Slowly add the dressing about 1 tablespoon at a time while tasting in between. You will likely have dressing left over -- keep this in the fridge for a fresh salad dressing or another pasta salad.

PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• Whisk together the salad spice mix and Italian dressing.
• In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.