Pasta Salad With Roasted Peppers And Onions Recipe
Ingredients
| 3/4 lb. small shell pasta or tubes | ||
| Yellow bell peppers | 6 Small | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Onions | 3 Medium, sliced | |
| Garlic | 1 Tablespoon, crushed | |
| Paprika | 3/4 Tablespoon | |
| Tomatoes | 3 Large, diced | |
| Sour cream | 1 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
In the oven under broiler, roast peppers, turning occasionally, just until charred, approx.10 minutes.
Let rest 10 minutes.
Rinse under cold water, peel, and remove core and seeds.
Slice thinly and reserve.
Heat in large skillet over high heat.
Add and cook until golden brown.
Add and cook 1 minute.
Add to above along with sliced peppers, cook 1 more minute.
Remove from heat.
Add pasta.
Add, toss well,
Drain and set aside.
Meanwhile, prepare sauce.
In the oven under broiler, roast peppers, turning occasionally, just until charred, approx.10 minutes.
Let rest 10 minutes.
Rinse under cold water, peel, and remove core and seeds.
Slice thinly and reserve.
Heat in large skillet over high heat.
Add and cook until golden brown.
Add and cook 1 minute.
Add to above along with sliced peppers, cook 1 more minute.
Remove from heat.
Add pasta.
Add, toss well,
Chef
