Pasta Pepper Salad Jardiniere
8 ounces uncooked rotelle (corkscrew) pasta
3 tablespoons olive oil, divided
1 large red onion, sliced
1 medium zucchini, cut into 3/4-inch chunks
1 medium yellow squash, cut into 3/4-inch chunks
2 large cloves garlic, crushed
1/2 teaspoon ground black pepper
1-3/4 teaspoons salt, divided
2 cups loosely packed, fresh basil leaves
1/2 cup pickled banana pepper rings
2 large tomatoes, cut into 1-inch chunks or 1 pint cherry tomatoes, each cut in half
Prepare pasta according to package directions; drain and set aside.
Meanwhile, in 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onion, zucchini, squash, garlic, pepper and 1 teaspoon salt; cook until vegetables are tender-crisp, stirring occasionally, about 5 to 8 minutes.
In blender or food processor, blend basil leaves, pickled banana pepper rings,
1 tablespoon oil and 3/4 teaspoon salt until smooth.
In large bowl, toss pasta, cooked vegetables, basil mixture and tomatoes until well mixed.
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