Penne Pasta Salad With Roasted Red Peppers and Fresh Basil

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!

• Ready In: 3 hrs 40 mins
• Serves: 4-6

Ingredients

• 6  red bell peppers, roasted, peeled and seeded or 6  roasted red peppers, deseeded
• 1⁄2 cup extra virgin olive oil
• 3  tablespoons fresh lemon juice
• 1  teaspoon  finely grated lemon rind
• 1⁄2 teaspoon salt (to taste)
•  fresh ground black pepper
• 1  bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
• 1⁄2 lb feta cheese, dried and crumbled
• 1  lb penne (or other short tube pasta)

Directions

1. Slice peppers into ¼” wide strips, lengthwise. Place strips in a large bowl.
2. Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
3. Toss dressing with the red pepper strips.
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. Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
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. Combine pasta with marinated peppers and dressing.
8. Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
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. Garnish with basil chiffonade.