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drinks,snacks & sides
Roasted
Red Pepper
&
pasta
Salad
We forget where we picked up this recipe, but it’s one of those fantastic dishes that
we make over and over again. Each time we make it, we improve it just a little. This
dish is colorful, unusual, and bold. Just a warning, there is one problem with this
recipe. Every time we make it, the kitchen is a mess afterward. But we promise you,
it’s worth it.
LIST of INGREDIENTS
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2 red peppers, halved, deseeded and
white ribs removed
1 yellow pepper, halved, deseeded and
white ribs removed
6 tomatoes
2 cloves garlic, crushed or minced
6 tablespoons olive oil
2 tablespoons white wine vinegar
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fine sea salt and freshly ground black
pepper, to taste
6 basil leaves, sliced into small pieces
8 ounces bow tie pasta
4 ounces white bread, cut into cubes
2 tablespoons butter, for frying bread
cubes
6 ounces feta cheese
method of crafting
1. Roast the peppers under a hot grill until the skin is blistering. Remove from the heat, allow
to cool and then cut into diamonds. Toss into a BIG bowl.
2. Cut the tomatoes into strips and add to the peppers. Whisk the garlic, olive oil, vinegar,
salt, and pepper until thick. Add to the pepper mixture with the basil.
3. Cook the pasta in plenty of boiling, salted water until al dente.
4. While the pasta is cooking, fry the bread cubes in hot oil until golden brown. Toss the
drained pasta with the rest of the salad while still hot. Allow to cool.
5. Crumble in the feta cheese and then add the fried bread cubes. Serve and enjoy!
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