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    You are in: Home / Recipes / Penne Pasta Salad With Roasted Red Peppers and Fresh Basil Recipe
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    Penne Pasta Salad With Roasted Red Peppers and Fresh Basil

    Penne Pasta Salad With Roasted Red Peppers and Fresh Basil. Photo by JustJanS

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs

    Highland Lass's Note:

    Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called “Canada Cooks Pasta”. I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them thoroughly...you really don't want a pink salad!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice peppers into ¼” wide strips, lengthwise. Place strips in a large bowl.
    2. 2
      Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
    3. 3
      Toss dressing with the red pepper strips.
    4. 4
      Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a “chiffonade” in case you want to impress your friends.
    5. 5
      Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
    6. 6
      Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
    7. 7
      Combine pasta with marinated peppers and dressing.
    8. 8
      Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
    9. 9
      Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
    10. 10
      Garnish with basil chiffonade.

    Ratings & Reviews:

    • on September 23, 2013

      I was looking for a pasta recipe to suit my ingredients, when I came across this one. Bought the couple of extra things I needed and it wasn't until I was about to start cooking that I realised the recipe is for pasta salad, not hot pasta. I went ahead and made it anyway, and we all enjoyed it.<br/><br/>Changes I made were to use about 3/4 of a small jar of roasted red peppers (all I had, and probably ten peppers worth but they were small), some oil from the jar (which contained herbs and garlic), a little olive oil and a sprinkling of dried chilli flakes. I heated the sauce ingredients tossing the basil in towards the end and I added the feta (a 200 gram packet) to the drained pasta. I also added extra oil at this point as there was no real sauce as such, and I realised later I'd initially only used about a quarter of a cup, not a half. Served it with grated parmesan.<br/><br/>Will make it again as a hot dish, adding some onion, garlic and maybe olives. I will also add a bit more of everything as doing the conversion the recipe calls for 225 grams of fetta and I used less. The flavours were really good as is though and I'm sure it would make a lovely pasta salad, too. Thanks Highland Lass!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2010

      55

      Great alternative to traditional macaroni salad

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2008

      55

      This is so good, lots of flavor. I did add a small can of sliced black olives. Big hit in our house. THANKS......

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Penne Pasta Salad With Roasted Red Peppers and Fresh Basil

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 843.4
     
    Calories from Fat 378
    44%
    Total Fat 42.0 g
    64%
    Saturated Fat 12.6 g
    63%
    Cholesterol 50.6 mg
    16%
    Sodium 933.0 mg
    38%
    Total Carbohydrate 104.0 g
    34%
    Dietary Fiber 16.1 g
    64%
    Sugars 10.1 g
    40%
    Protein 18.3 g
    36%

    The following items or measurements are not included:

    fresh basil leaves

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