Tricolor Fusilli With Shrimp and Roasted Peppers

Total Time
37mins
Prep 30 mins
Cook 7 mins

This is a sophisticated pasta salad that is perfect for a special picnic, light lucheon or dinner main course. Originally from an August 1984 issue of Bon Apetit that featured Picnics Made Perfect.

Ingredients Nutrition

Directions

  1. Char peppers in broiler or over open flame, turning until skins blacken;place in plastic bag and steam 10 minutes.
  2. Remove skin and seeds;rinse and pat dry.
  3. Cut into fisilli-sized strips.
  4. Cook pasta in large pot of rapidly boiling salted water until firm but still tender to bite.
  5. Drain, rinse under cold water and drain;sprinkle with salt and pepper.
  6. Blend vinegar, mustard,salt and pepper in bowl.
  7. Whisk in oil in thin stream.
  8. Add in peppers, fusilli,shrimp and basil;toss well.
  9. Can be made ahead to this point. Cover and refrigerate up to 2 days.
  10. Let stand at room temperature 2 hours before serving.

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