Pasta Salad With Roasted Red Peppers and Capers

Submitted by pittgal

"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: 27mins
• Ingredients: 13
• Yields: 4 cups
• Serves: 8

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.

Reviews

[Cindy O.]

This is my new favorite pasta salad recipe. I followed the recipe almost exactly, with only one change - I added diced green pepper instead of the sliced almonds, since I didn't have any. Really delicious!