Golden Pepper Pasta & Orange Salad
|Bell peppers||2 Pound (Yellow Or Red, Medium Sized)|
|Oranges||1 1⁄4 Pound (2 Large)|
|Cooked pasta||4 1⁄2 Cup (72 tbs) (Cool, Such As Gnocchi-Shape, Shells, Or Penne)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Balsamic vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Hot chili oil||2 Teaspoon|
|Red onion||6 Ounce, thinly sliced (1 Small)|
|Finely chopped basil||1⁄4 Cup (4 tbs)|
Cut peppers in half lengthwise.
Lay cut side down in a foil-lined 10 by 15-inch pan.
Broil 2 to 3 inches from heat until skins are charred, about 10 minutes.
Let stand, draped with foil, until cool enough to touch.
Pull off and discard skin, stems, and seeds.
Cut peppers into thin strips.
With a knife, cut peel and white membrane from oranges.
Holding each orange over a small bowl, cut between segments to release fruit; squeeze juice from membrane into bowl.
In a large bowl, mix pasta, olive oil, vinegar, and chili oil.
Mound pasta onto a platter or in a bowl and top with peppers, onions, and oranges (including juice).
Sprinkle with chopped basil; garnish with basil sprigs.
Mix salad, and season with salt to taste.