Roasted Red Pepper Pasta Salad
A delicious side dish that can be served hot, re-heated or just served cold.
Ingredients
- 12 ounce jar roasted red peppers
- ½ cup olive oil
- 1 clove garlic
- 1 shallot
- ¼ cup white balsamic vinegar
- ⅓ cup fresh parsley, stems removed
- ⅓ cup fresh basil
- Salt and pepper, to taste
- 8 ounces black olives
- 12 ounces Mozzarella balls
- 2 tbsp. honey, optional
Instructions
- Blend together the roasted peppers, oil, garlic, shallot, vinegar, parsley, basil, salt and pepper, to taste; add honey if bitter or tart.
- Cook pasta according to package directions; drain; allow to cool with a few tbsp. olive oil mixed in to prevent sticking.
- Add roasted pepper sauce.
- Add olives and mozzarella.
- Place in an airtight container; refrigerate over night prior to serving.
Notes
Try roasting the peppers on the grill until almost black. Remove from the grill and place in a Ziploc bag to sweat it out for 5 to 10 minutes.
The charred skins are then very easily removed and discarded, leaving the roasted flavor behind.
Good quality bottled roasted red peppers also work very well for this recipe.