8.18.2009

Pasta Salad with Roasted Bell Peppers and Olives

Pin It Since dinner last night was so easy to make, I decided to use some fancy leftover pasta I had for a lunch salad. I had different colored bell peppers in the fridge and roasted those on my stove top, then covered them with a bowl, let them sweat, peeled them, and sliced them into strips about the same size as the pasta.

I also sliced some olives. And added salt, pepper, dried basil, olive oil and balsamic vinegar.

Today I had the salad for lunch, and it was delicious. The peppers were sweet and had a nice crunch to them. I often use roasted peppers in olive oil from a jar. But for a simple salad like this, it really makes a difference using fresh ones and taking and extra 20 minutes to roast them yourself.

I tried to think of what would make this salad better, but I really liked the simplicity and balance of the flavors. So, I think adding other ingredients wouldn't necessarily make the dish better, but different. Here's what I'd be willing to try next time: fresh mozzarella, marinated artichokes, or sun dried tomatoes.

3 comments:

  1. So how do you make peppers sweat?

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  2. you can make anything sweat by putting whatever it is, while still hot, in a plastic bag, or under a bowl, and letting the steam do the work. this includes people.

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