Leftover pasta salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pasta |
| 2 | tablespoons | Olive oil |
| ½ | Red bell pepper | |
| ½ | Yellow bell pepper | |
| ½ | Green bell pepper | |
| 1 | cup | Broccoli florets |
| 4 | ounces | Gouda cheese |
| 1 | Red onion | |
| 2 | tablespoons | Capers |
| ½ | cup | Chopped parsley |
| ¼ | cup | Chopped basil |
| 1 | Jar roasted red peppers | |
| 3 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Olive 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.