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Broiled Pepper Pasta Salad


  • 12 oz. (340 grams) Penne Rigate (or fusilli or shell pasta)
  • 2 or 3 zucchinis
  • 3 red bell peppers
  • 1/2 cup pitted olives
  • 1/4 cup parmesan cheese (grated)
  • 2 tbsp. chopped fresh basil leaves
  • 1/4 cup Marinated artichoke(optional)
Ingredients for the dressing
  • 5 tbsp. extra-virgin olive oil
  • 4 tbsp. balsamic vinegar
  • 2 cloves garlic ( very finely chopped)
  • 3/4 tsp. salt
  • black pepper
  • 1/8 tsp. cayenne pepper
  • 2 tsp. honey
  • 1 tsp. dijon mustard
  1. Place the peppers under a hot broiler, and turn occasionally until they are black and blistered on all sides and placed them in a plastic zip-lock bag. Left them in there for the bell peppers to sweat/steam and cool down. Then the skin just slips right off like magic.
    Peeling should be very easy , if the peppers are broiled enough. Cut into smaller pieces after peeled.

  2. Cut zucchinis in lengthwise and broil them the same way but do not peel.

  3. Cook the pasta in a large pan of rapidly boiling salted water until it is al dente. Drain. In a large bowl while the pasta is hot, add:
    2 or 3 zucchinis, choppped
    3 red bell peppers chopped
    1/2 cup pitted olives
    2 tbsp. chopped fresh basil leaves
    1/4 cup marinated artichoke
  4. Pour the dressing and mix well. Serve with 1/4 cup parmesan cheese (grated).
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