Total Time
15mins
Prep 15 mins
Cook 0 mins

This recipe has been in my family since I can remember. Rumor has it it was my grandma's (Dad's mom) recipe but Grandma (Mom's mom) says it is her recipe. The thing is it is absolutely delicious! I make it all year round but this is my signature thanksgiving side dish. Goes well with my puertorican apple BBQ turkey.

Ingredients Nutrition

Directions

  1. Boil pasta until smooth and tender ( do not over cook).
  2. After draining pasta, in a big bowl, mix all ingredients.
  3. Drain roasted peppers very well, otherwise the salad will turn redish.
  4. Refrigerate for about 3 hours. Serve cold.
Most Helpful

Hi, This was really good. I used a red pepper just because that's what I had and what I like. Hey if you added raisins it would a favourite of Sids. The only thing I would due differently,( and maybe you do) is use a sweet onion vs a regular cooking onion. I will be making this again. Leanne

Chef at Heart April 21, 2007