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Golden Pepper Pasta & Orange Salad Recipe
|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)|
Serving size: Complete recipe
Calories 1974 Calories from Fat 667
% Daily Value*
Total Fat 73 g112.4%
Saturated Fat 7.4 g37.2%
Trans Fat 0 g
Cholesterol 208.1 mg
Sodium 471.6 mg19.7%
Total Carbohydrates 289 g96.4%
Dietary Fiber 32.4 g129.8%
Sugars 93.5 g
Protein 46 g92.7%
Vitamin A 110.4% Vitamin C 1661.6%
Calcium 42.7% Iron 63.4%
*Based on a 2000 Calorie diet
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.