TLC Cooking "Fresh Pepper Pasta Salad"

Fresh Pepper Pasta Salad

Fresh Pepper Pasta Salad

INGREDIENTS

5	tablespoons olive oil, divided
4	large red or yellow bell peppers, seeded and cut into strips
2	cloves garlic, cut into thin slices
3	tablespoons balsamic vinegar
1/2	teaspoon salt
1/2	teaspoon black pepper
8	ounces rotelle or armoniche pasta
3/4	cup fresh basil leaves, stemmed
1‑1/2	cups canned chickpeas, rinsed and drained
1/2	cup grated Parmesan cheese
1/3	cup chopped walnuts
1/4	cup sliced green olives (optional)

PREPARATION:

Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add half of bell pepper strips and garlic; cook and stir 2 minutes. Cover; cook 10 minutes or until very soft, stirring occasionally.
Place peppers in food processor or blender. Add remaining 3 tablespoons oil, vinegar, salt and black pepper; process until smooth. Cool.
Cook pasta according to package directions. Drain. Place in large bowl. Add remaining bell pepper strips and dressing; toss to coat. Cool slightly. Stack basil with largest leaves on bottom; roll up. Slice roll into 1/4-inch-thick slices; separate into strips. Add basil, chickpeas, cheese, walnuts and olives, if desired, to pasta mixture; toss to blend. Serve at room temperature or chilled.

This recipe appears in: Salads

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