Peppers Pasta Salad
What could be easier than preparing pasta with colorful peppers and onion? I simply love to prepare for my kid’s lunchbox or for the Lunch at home! You can adapt few variations such as use trio-color veg pasta if you would like to use some other veggies such as broccoli, tomato and so on. To serve pasta as complete meal, I add boiled chickpeas or any favorite beans I have in my freezer. Don’t forget to shreds some cheese before serving or cut cheese in cubes and add.
1 (16 ounce) package tri-color pasta
2/3 cup olive oil
3 tablespoons white wine vinegar
1/4 cup fresh basil leaves
2 tablespoons grated cheese
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.