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!