5 Reviews

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!

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Soobeeoz September 23, 2013

Great alternative to traditional macaroni salad

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tsalerno July 05, 2010

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

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michelle.lauletta August 29, 2008

A simple well written recipe that is summery and sensational. Worthy of more than 5 stars.

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JustJanS January 20, 2006

Mmmmm....basil, roated peppers and feta....how can you go wrong? I had fresh garden basil frozen in my freezer, so I used that and wow! The flavours just popped. Wonderful combination of flavours, and my whole family loved it. Well written, easy to follow recipe, thanks!!

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~Leslie~ December 19, 2005
Penne Pasta Salad With Roasted Red Peppers and Fresh Basil