Pasta Salad With Roasted Red Peppers and Capers

I adapted several recipes to come up with this one. I have added rotisserie chicken and shrimp to the mixture for a nice summer meal.

• Ready In: 27 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 1  lb bow tie pasta, cooked drained and cooled
• 1⁄4 cup  minced red onion
• 1⁄2 cup  roasted red pepper, sliced (jarred peppers work best)
• 1⁄4 cup  toasted  slivered almonds
• 4  tablespoons small capers
• 1⁄2 cup  chopped flat leaf parsley
•  for  vinaigrette
• 1  teaspoon Dijon mustard
• 1  teaspoon  minced fresh garlic
• 3  tablespoons apple cider vinegar
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup olive oil

Directions

1. Mix pasta, herbs and vegetables together in a large bowl.
2. To make vinaigrette:.
3. In a small bowl, whisk together the mustard, garlic, vinegar, salt, and pepper.
4. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
5. Add vinaigrette to the pasta mixture.
6. Add additional salt and black pepper to taste.
7. Can be served at room temperature.