Roasted Red Pepper Pasta Salad Recipe by lindschap
Cooking Instructions 30 mins 1 Cook pasta according to instructions on box, then run cold water through a strainer to stop the pasta cooking. 2 Transfer cooked pasta to a large bowl and toss with olive oil to prevent sticking 3 Cut the corn off the cob and quickly sauté for 2-3 minutes (you don’t want to soften it too much!) Allow to cool on a plate 4 Toast slivered almonds in a pan or in the oven 5 Add diced cucumber, toasted almonds, minced garlic, feta cheese crumbles, and corn to the bowl of cooked and cooled pasta 6 Using an immersion blender or regular blender, purée the roasted red pepper. (Add olive oil, salt, and pepper if using freshly roasted peppers) 7 Pour red pepper purée into the bowl, add mayonnaise, garlic salt, Italian seasoning, ground pepper and mix well 8 If the salad seems too dry, add another splash of olive oil or another tbsp of mayonnaise 9 Allow to chill in the refrigerator for at least 30 minutes before serving 1 Cook pasta according to instructions on box, then run cold water through a strainer to stop the pasta cooking. 1 Cook pasta according to instructions on box, then run cold water through a strainer to stop the pasta cooking. 2 Transfer cooked pasta to a large bowl and toss with olive oil to prevent sticking 2 Transfer cooked pasta to a large bowl and toss with olive oil to prevent sticking 3 Cut the corn off the cob and quickly sauté for 2-3 minutes (you don’t want to soften it too much!) Allow to cool on a plate 3 Cut the corn off the cob and quickly sauté for 2-3 minutes (you don’t want to soften it too much!) Allow to cool on a plate 4 Toast slivered almonds in a pan or in the oven 4 Toast slivered almonds in a pan or in the oven 5 Add diced cucumber, toasted almonds, minced garlic, feta cheese crumbles, and corn to the bowl of cooked and cooled pasta 5 Add diced cucumber, toasted almonds, minced garlic, feta cheese crumbles, and corn to the bowl of cooked and cooled pasta 6 Using an immersion blender or regular blender, purée the roasted red pepper. (Add olive oil, salt, and pepper if using freshly roasted peppers) 6 Using an immersion blender or regular blender, purée the roasted red pepper. (Add olive oil, salt, and pepper if using freshly roasted peppers) 7 Pour red pepper purée into the bowl, add mayonnaise, garlic salt, Italian seasoning, ground pepper and mix well 7 Pour red pepper purée into the bowl, add mayonnaise, garlic salt, Italian seasoning, ground pepper and mix well 8 If the salad seems too dry, add another splash of olive oil or another tbsp of mayonnaise 8 If the salad seems too dry, add another splash of olive oil or another tbsp of mayonnaise 9 Allow to chill in the refrigerator for at least 30 minutes before serving 9 Allow to chill in the refrigerator for at least 30 minutes before serving More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Chip Cookies (from “Mr. Chocolate”) Fried Tofu 7-Layer dip casserole Roasted potatoes Lacquered chicken Chocolate Chip Cookies (from “Mr. Chocolate”) Fried Tofu 7-Layer dip casserole Roasted potatoes Lacquered chicken Cucumber Apple Mint Smoothie Easy Summer Tomato Salad 200 California Farm Tempura Chicken on Pine Apple चीजी स्प्राउटस् पॅनकेक Rice kheer Daughter's Favorite Summer Salad Andhra Tea Suji halwa Dhokla from leftover kadhi. Shahi paneer Cucumber Apple Mint Smoothie Easy Summer Tomato Salad 200 California Farm Tempura Chicken on Pine Apple चीजी स्प्राउटस् पॅनकेक Rice kheer Daughter's Favorite Summer Salad Andhra Tea Suji halwa Dhokla from leftover kadhi. Shahi paneer