Roasted Red Pepper Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 oz Dry Rotini Pasta2 oz or 1/4 cup sliced black olives2 oz or 1/4 cup diced tomatoes2 oz or 1/4 cup diced red onion2 oz or 1/4 cup sliced almonds2 oz or 1/4 cup dices cucumbers or celery3 oz or 1/3 cup sliced roasted red peppers4 oz Red Wine Basil Vinagrette(recipe below)Red Wine Basil Vinagrette:1 oz or 2 TBS Red Wine Venegar.5 oz ot 1 TBS Lemon Juice1 tsp Honey2 oz or 1/4 cup Olive Oil.5 oz Fresh Basil Leaves (about 4 or 5)
Cook pasta then rinse with cold water and put in a bowl.
Chop olives, tomatoes, onion, almonds, cucumber, and peppers and add to pasta in bowl.
In a blender add the vinegar, lemon juice, honey, and basil and start to blend on high. Keep lid on blender and open the center of the top, then very slowly add the olive oil. When you have added about have the oil you can start to add it faster. Blend well until you have a vinagrette.
Pour vinagrette over the pasta in the bowl and toss the ingredients well. Chill and serve.
Serving Size: makes 12 - 4 to 5 oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user MMIGNAULT.
Chop olives, tomatoes, onion, almonds, cucumber, and peppers and add to pasta in bowl.
In a blender add the vinegar, lemon juice, honey, and basil and start to blend on high. Keep lid on blender and open the center of the top, then very slowly add the olive oil. When you have added about have the oil you can start to add it faster. Blend well until you have a vinagrette.
Pour vinagrette over the pasta in the bowl and toss the ingredients well. Chill and serve.
Serving Size: makes 12 - 4 to 5 oz servings
Number of Servings: 12
Recipe submitted by SparkPeople user MMIGNAULT.
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 70.4 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.9 g
- Protein: 3.9 g
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