Penne Pasta Salad With Roasted Red Peppers And Fresh Basil

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice peppers into ¼” wide strips, lengthwise. Place strips in a large bowl.

Step 2

Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.

Step 3

Toss dressing with the red pepper strips.

Step 4

Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a “chiffonade” in case you want to impress your friends.

Step 5

Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.

Step 6

Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.

Step 7

Combine pasta with marinated peppers and dressing.

Step 8

Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.

Step 9

Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.

Step 10

Garnish with basil chiffonade.

↑Support creators by visiting their site 😊