Roasted Pepper Pasta Salad With Herbs and Feta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this recipe from the Betty Crocker Easy Meals for Diabetes. the book is now falling apart and I keep losing this recipe. Its one of my favorites to take for lunches and I wanted to post it so I can't lose it. If you don't have fresh basil leaves, the freeze dried kind works okay too. This can be made without the mint, but it adds a nice flavour. Hope you enjoy. Ingredients:
2 large red peppers or 2 large orange peppers or 2 large yellow peppers |
1 medium red onion |
1 tablespoon olive oil |
3 cups uncooked whole wheat penne |
1 1/2 cups turkey pepperoni |
1/2 cup crumbled feta |
1/2 cup low-fat italian salad dressing |
2 tablespoons chopped fresh basil leaves |
1 tablespoon fresh mint leaves |
Directions:
1. Cut peppers into 1 inch pieces. Cut onion into wedges.
2. Heat oven to 450 degrees. Place vegetables on a single layer on pan and toss with olive oil. Bake uncovered for 15 to 20 minutes or until they are lightly browned and tender.
3. Meanwhile cook and drain pasta as directed. Rinse with cold water and drain.
4. Toss peppers, onions, pasta and remaining ingredients in a large bowl.
5. Serve immediately or refridgerate for 1 to 2 hours.
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