Warm Roasted Red Pepper Pasta Salad

Warm Roasted Red Pepper Pasta Salad Author: Canadian Living Credits: Warm Roasted Red Pepper Pasta Salad

The dressing lends a taste of summer any time of year. The red peppers provide vitamins A and C and potassium. Quick and easy to make, this salad is perfect to take to a last-minute potluck or picnic.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 5 cups rotini pasta 1 lb/500 g
  • 1 cup sliced roasted red pepper
  • 1 tablespoon extra-virgin olive oil
  • 6 garlic cloves
  • 4 anchovy fillets (or 2 tsp/10 ml anchovy paste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped pesto
  • 1 tablespoon wine vinegar

Method

In large pot of boiling salted water, cook rotini until tender but firm, 8 to 10 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain rotini and return to pot.

Meanwhile, in food processor, purée red peppers; set aside.

In large skillet, heat oil over medium heat; cook garlic, anchovies, salt and hot pepper flakes, stirring, until fragrant, about 1 minute. Stir in pesto, vinegar, reserved cooking liquid and pepper pur? add to pasta and toss to coat.

Nutritional facts <b>Per serving:</b> about

  • Sodium 505 mg
  • Protein 11 g
  • Calories 337.0
  • Total fat 6 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 59 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 67.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Roasted Red Pepper Pasta Salad

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