Roasted Bell Pepper and Garlic Pasta Salad & Food Fight
Roasted Bell Pepper and Garlic Pasta Salad & Food Fight could be just the dairy free recipe you've been looking for. This recipe serves 6. This side dish has 464 calories, 11g of protein, and 19g of fat per serving. For 93 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Will Cook for Smiles requires virgin olive oil, garlic cloves, salt, and orange bell pepper. 164 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 97%. Try ROASTED BELL PEPPER AND BLACK OLIVE PASTA SALAD, Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamatan Olives, and Basil, and Pastan in Roasted Red Bell Pepper Sauce | Roasted Red Pepper Pasta | Easy Pasta s For Kids for similar recipes.
Servings: 6
Ingredients:
3 Tbsp minced fresh basil
4 large garlic cloves
Juice from 1/2 lemon
1 large orange bell pepper
1 large red bell pepper
1 lb of rotini pasta
Salt
1/2 cup virgin olive oil
3 Tbsp white vinegar.jpg)
1 large yellow bell pepper
Equipment:
oven
baking sheet
aluminum foil
Cooking instruction summary:
Preheat oven to 400. On a baking sheet lined with foil, place bell peppers on their side. Cut off tips from garlic cloves (leave skin on) and wrap them in aluminum foil, together. Place wrapped garlic cloves on the baking sheet as well. Bake peppers and garlic for 20 minutes and then flip peppers on the other side for even roasting. Cook for another 10 minutes and take out garlic but let peppers roast for additional 10 minutes after garlic is taken out. (Total time for peppers is about 40 minutes. Total time for garlic is about 30 minutes (less for smaller cloves of garlic).)While peppers are roasting, cook pasta according to the package, strain and set aside. When peppers are cooled, cut off the tops, take off the skin and take out the seeds. Cut peppers in strips and add them to pasta. Mince roasted garlic and add it to pasta as well. Mix very well and add salt to taste. In a small jar with lid, combine olive oil, vinegar, lemon juice, basil and some salt. Close and shake very well until all combined. Add dressing to pasta and mix well until evenly coated. Refrigerate until ready to serve.
Step by step:
1. Preheat oven to 40
2. On a baking sheet lined with foil, place bell peppers on their side.
3. Cut off tips from garlic cloves (leave skin on) and wrap them in aluminum foil, together.
4. Place wrapped garlic cloves on the baking sheet as well.
5. Bake peppers and garlic for 20 minutes and then flip peppers on the other side for even roasting. Cook for another 10 minutes and take out garlic but let peppers roast for additional 10 minutes after garlic is taken out. (Total time for peppers is about 40 minutes. Total time for garlic is about 30 minutes (less for smaller cloves of garlic).)While peppers are roasting, cook pasta according to the package, strain and set aside. When peppers are cooled, cut off the tops, take off the skin and take out the seeds.
6. Cut peppers in strips and add them to pasta. Mince roasted garlic and add it to pasta as well.
7. Mix very well and add salt to taste. In a small jar with lid, combine olive oil, vinegar, lemon juice, basil and some salt. Close and shake very well until all combined.
8. Add dressing to pasta and mix well until evenly coated. Refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
