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Red-Red Pasta Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
7-8 oz. roasted red peppers
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.