Bowtie Pasta Salad With Roasted Red Peppers and Veggies
- Ready In:
- 1 (1 lb) box bowtie pasta
- 1 teaspoon olive oil
- 1 -2 red bell pepper
- 1 green bell pepper, chopped
- 1 (6 ounce) can black olives, sliced
- 1 large tomatoes, chopped or 1 large grape tomatoes
- 1⁄2 red onion, sliced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 (1 ounce) packet Good Seasons Italian dressing
- 1⁄2 cup olive oil
- 1⁄4 cup balsamic vinegar
- 3 tablespoons water
- 2 boneless chicken breasts (optional)
- Cook the pasta as per directions, drain and run under cold water, mix in 1 tsp olive oil and set aside.
- In a bowl or Cruet, mix the Good Seasons packet with the olive oil and balsamic vinegar and water as per instructions on packet, set aside.
- If you are using the Chicken Breasts place them in a seal able plastic bag and marinade them in about 4 tbsp of the dressing.
- Roast the red bell peppers on your grill, medium heat directly on the grill and turn continuously until the skin is charred all over. Place them in a brown paper bag to steam the skin for about 10 minutes. Once they are cool enough to handle, peel the skins off and slice julianne style, set aside. (you can also roast the peppers in your broiler, place them on tinfoil on the top level of your oven set on broil and turn them continuously until charred).
- If using the chicken, grill them on your BBQ on medium heat about 10 minutes each side or until juices run clear and you have a 170 temperature Once cooked place on a plate and cover with plastic wrap for about 10 minutes (this sort of steams them a bit and makes for very tender chicken) Slice into strips and cool in the refrigerator.
- Mix the cooked pasta, chopped green pepper, sliced olives, tomatoes, sliced red onion, basil and parsley in a large bowl, add dressing to YOUR TASTE, give it a good mixing and place in a serving bowl. Place the julianne roasted red peppers and chicken strips over the top.
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