See Also: Pasta · Side Dishes
Red-Red Pasta Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
7-8 oz. roasted red peppers
or 1 jar red pepper spread
2 red-ripe tomatoes, or about 1/2 cup Pomi tomatoes
3 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1-2 cloves garlic, minced
2 tablespoons fresh parsley
1/2 teaspoons dried oregano
salt and pepper, to your taste
1-2 tablespoons balsamic vinegar
1 pound cooked and drained pasta of interesting shapes
Cook and drain pasta and put into a beautiful pasta bowl. Cover with Stretch-Tite and set aside. In processor with steel chopping blade in place, puree peppers, tomatoes, olive oil, and cheese until smooth. Blend in remaining ingredients. Toss with pasta, garnish and serve.
Recipe created 1996-07-25.
