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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 337 |
| pro | 11 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 59 g |
| fibre | 4 g |
| chol | 4 mg |
| sodium | 505 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 15% |
| vit A | 10% |
| vit C | 67% |
| folate | 50% |
Suggested Recipes
-
5 cups (1.25 L) rotini or other short pasta (1 lb/500 g)
1 cup (250 mL) sliced roasted red peppers
1 tbsp (15 mL) extra-virgin olive oil
6 cloves garlic, slivered
4 anchovy fillets, chopped (or 2 tsp/10 mL anchovy_paste)
1/4 tsp (1 mL) each salt and hot pepper flakes
2 tbsp (25 mL) pesto or chopped fresh basil
1 tbsp (15 mL) wine vinegar
Preparation:
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.
Additional Information
-
Tip: This salad is just as nice served cold; add an extra 1/2 cup (125 mL) of the cooking liquid before cooling.
Tags:
Salads and Salad Dressings; Vegetables; Pasta/Noodles; Fish; Skillet;
Source
Canadian Living Magazine: April 2003
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