Roasted Red Pepper Pasta Salad
|Angel hair pasta||10 Ounce|
|Sweet red peppers||4 , roasted|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Defatted chicken stock||3 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Chopped fresh oregano||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Black pepper||To Taste|
Cook the pasta in a large pot of boiling water for 4 to 6 minutes, or until just tender; drain well.
Turn into a large bowl.
While the pasta is cooking, in a food processor fitted with the steel blade, puree the peppers, vinegar, stock, parsley, lemon juice, oil, oregano and lemon rind; add salt and pepper to taste.
Pour over the pasta and toss to coat.
Cover with plastic wrap and allow to marinate for at least 10 minutes before serving, or cover and refrigerate overnight.