Pasta Salad With Roasted Peppers And Onions
|Small shell pasta/Tubes||3⁄4 Pound|
|Bell peppers||6 Small (Any Combination Of Red Or Yellow)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onions||3 Medium, sliced|
|Crushed garlic||1 Tablespoon|
|Tomatoes||3 Large, diced|
|Sour cream||1 1⁄4 Cup (20 tbs)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
In the oven under broiler, roast peppers, turning occasionally, just until charred, approx.10 minutes.
Let rest 10 minutes.
Rinse under cold water, peel, and remove core and seeds.
Slice thinly and reserve.
Heat in large skillet over high heat.
Add and cook until golden brown.
Add and cook 1 minute.
Add to above along with sliced peppers, cook 1 more minute.
Remove from heat.
Add, toss well,