Tomato And Red Pepper Pasta Salad Recipe
Finally an interesting and good recipe of Tomato And Red Pepper Pasta Salad has arrived. A lip-smacking Side Dish, this Tomato And Red Pepper Pasta Salad completes your spread. Include this Tomato And Red Pepper Pasta Salad in your menu if you are on a High Protein diet. The Canadian Tomato And Red Pepper Pasta Salad is a delight to serve and enjoy. The most essential ingredient in Tomato And Red Pepper Pasta Salad is always Pasta. Go ahead and get hooked! Now what did you think? I meant to this Tomato And Red Pepper Pasta Salad recipe.
Ingredients
3 sweet red peppers 3
4 red potatoes 4
4 large tomatoes 4
1/4 cup pitted black olives, halved 50 mL
1/4 cup sliced sun-dried tomatoes (optional) 50 mL
1/4 cup chopped fresh basil or parsley 50 mL
1 lb penne noodles 500 g
1 small head radicchio or red-tipped leaf lettuce, shredded 2
DRESSING:
1/2 cup olive oil 125 mL
2 tbsp red wine vinegar 25 mL
1 clove garlic, minced 1
1 tsp anchovy paste 5 mL
1/2 tsp salt 2 mL
1/4 tsp hot pepper flakes 1 mL
1/4 tsp pepper 1 mL
Directions
Halve red peppers; remove seeds and membranes.
Place skin side up on baking sheet; broil until blistered and blackened.
Let cool; peel and cut into chunks.
Place in large bowl.
In pot of boiling salted water, cook potatoes until tender.
Let cool; cut into chunks and add to red peppers.
Core tomatoes; cut into chunks and add to bowl.
Add olives, sun-dried tomatoes (if using) and basil.
Dressing: In bowl, whisk together oil, vinegar, garlic, anchovy paste, salt, hot pepper flakes and pepper; pour over tomato mixture and toss lightly.
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes.
Drain well; toss immediately with tomato mixture.
Taste and adjust seasoning.
Serve warm or at room temperature on bed of radicchio.
Place skin side up on baking sheet; broil until blistered and blackened.
Let cool; peel and cut into chunks.
Place in large bowl.
In pot of boiling salted water, cook potatoes until tender.
Let cool; cut into chunks and add to red peppers.
Core tomatoes; cut into chunks and add to bowl.
Add olives, sun-dried tomatoes (if using) and basil.
Dressing: In bowl, whisk together oil, vinegar, garlic, anchovy paste, salt, hot pepper flakes and pepper; pour over tomato mixture and toss lightly.
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes.
Drain well; toss immediately with tomato mixture.
Taste and adjust seasoning.
Serve warm or at room temperature on bed of radicchio.
