Leftover pasta salad

1 servings

Ingredients

QuantityIngredient
½poundsPasta
2tablespoonsOlive oil
½Red bell pepper
½Yellow bell pepper
½Green bell pepper
1cupBroccoli florets
4ouncesGouda cheese
1Red onion
2tablespoonsCapers
½cupChopped parsley
¼cupChopped basil
1Jar roasted red peppers
3tablespoonsBalsamic vinegar
1tablespoonOlive oil
Salt and black pepper

Directions

VINAIGRETTE

Place pasta in large mixing bowl and toss with 2 tablespoons olive oil. Mix in red, yellow and green bell pepper slices, cheese, onion, capers, parsley and basil. Toss together well. To make vinaigrette: mix together in food processor the roasted peppers, vinegar and olive oil. Process until smooth.

To serve pour dressing over salad. Season with salt and freshly ground black pepper and serve. (Can be kept in refrigerator for 1 day.) Approximately 5-7 minutes.

Per serving: 1778 Calories; 77g Fat (38% calories from fat); 67g Protein; 210g Carbohydrate; 129mg Cholesterol; 1152mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW#2051 Converted by MM_Buster v2.0l.