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Roasted Red Pepper Pasta Salad

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  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
  Salt To Taste
  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.

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