PASTA: Penne Salad with Roasted Sweet Peppers and Hot Jalapenos

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* Exported from MasterCook Mac *

 

Penne Salad with Roasted Sweet Peppers and Hot Jalapenos

 

Recipe By : Judith Barrett, in Pasta Verde, 1995

Serving Size : 4 Preparation Time :0:00

Categories : vegetarian grains, beans and

pasta

 

Amount Measure Ingredient -- Preparation Method

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2 medium yellow bell pepper

1 medium red bell pepper

1 1/2 tablespoons kosher salt

1/2 pound dry penne

1 clove garlic -- minced

2 tablespoons balsamic vinegar

1/3 cup extra virgin olive oil

1 whole red or green jalapeno pepper -- finely minced

1/2 cup red onion -- thinly sliced

12 chives -- fresh -- cut into 3 " pieces

 

Preheat the oven broiler. Cut the bell peppers in half lengthwise.

Remove the seeds and stems and place them cut side down on an aluminum

foil-covered baking sheet. Put the peppers under the broiler on the

topmost rack; broil until the skins are completely black, about 8

minutes. Remove from the oven; cover loosely with foil. Allow to stand

10 minutes. Under cold running water, use your fingers to gently pull

the skins from the peppers. Pat the peppers dry with paper towels. Slice

the roasted peppers lengthwise into 1/4-inch strips.

 

Bring a large pot of water to a rolling boil over high heat. Add 1

tablespoon of the salt and the penne. Cook, stirring occasionally, until

the penne is tender but firm, al dente, 7 to 10 minutes. Drain; rinse

under cold water. Transfer to a large mixing bowl.

 

Combine the garlic, balsamic vinegar, and the remaining salt in a small

bowl; beat lightly with a fork to combine. Continue stirring and add the

olive oil in a slow, steady stream. Pour the dressing over the pasta;

mix well. Cover lightly with a piece of waxed paper or plastic wrap,

stirring the pasta occasionally until it reaches room temperature. Add

the bell and jalapeno peppers to the pasta along with the red onion and

stir to combine. Before serving, garnish with the chives.

 

Source: Judith Barrett, in Pasta Verde, 1995

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 199 Calories; 18g Fat (79%

calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol;

2119mg Sodium

Food Exchanges: 1 1/2 Vegetable; 3 1/2 Fat

 

NOTES : Eruna's comment: I would drastically reduce the salt (personal

opinion and preference).

 

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