Pasta Salad With Roasted Red Peppers and Capers |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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. 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.
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