Main Course Vegetable Pasta Salad
|Sweet red pepper||1|
|Sweet yellow pepper||1|
|Radiatore/Rotini / fusilli / other small pasta||4 Cup (64 tbs)|
|Tomato||1 Large, sliced|
|English cucumber||1⁄2 , sliced|
|Salami/Cooked beef / chicken||5 Ounce, cut into strips|
|Cubed cheddar cheese/Feta cheese||1⁄2 Cup (8 tbs)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Garlic cloves||2 Large, minced|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Dijon mustard||2 Teaspoon|
|Vegetable oil||1 1⁄4 Cup (20 tbs)|
Broil red and yellow peppers, turning often, until blackened and blistered, about 10 minutes. Let cool for 10 minutes; peel off charred skin and cut into thin strips.
In large pot of boiling salted water, cook pasta until tender but firm; drain.
Vinaigrette: In food processor or bowl, combine garlic, vinegar, mustard and salt; with machine running, gradually pour in oil in thin steady stream. Toss 1/2 cup (125 ml) with pasta; spread on serving platter or individual plates.
Toss red and yellow peppers with 1/2 cup (125 ml) vinaigrette. Attractively arrange red and yellow peppers, tomato, cucumber, salami, cheese and olives over pasta; drizzle lightly with vinaigrette. Pass remaining vinaigrette separately.