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Leftover Pasta Sala


Course : Pasta
Serves: 1
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Ingredients:


1/2 pound pasta

2 tablespoons olive oil

1/2 medium red bell pepper

1/2 medium yellow bell pepper

1/2 medium green bell pepper

1 cup broccoli florets

4 ounces gouda cheese

1 medium red onion

2 tablespoons capers

1/2 cup chopped parsley

1/4 cup chopped basil

---VINAIGRETTE

1 jar roasted red peppers

3 tablespoons balsamic vinegar

1 tablespoons olive oil

1 teaspoon salt and black pepper
 

Preparation / Directions:


Place pasta in large mixing bowl and toss with 2 tablespoons olive oil. Mix in red, yellow and green bell pepper slices, cheese, onion, capers, parsley and basil. Toss together well. To make vinaigrette: mix together in food processor the roasted peppers, vinegar and olive oil. Process until smooth. To serve pour dressing over salad. Season with salt and freshly ground black pepper and serve. (Can be kept in refrigerator for 1 day.) Approximately 5-7 minutes.

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