I couldn't resist picking up a few multicolored bell peppers when I was at the grocery store. I love roasted peppers and figured I would roast them to have on hand; to top a burger or maybe add to a sandwich.
One night last week, I went to cook dinner while Eric was at band practice. I wanted something quick and simple seeing it was just me. I opened the fridge and saw my beautiful peppers wasting away! Seeing they wouldn't last another day, I decided to roast them, marinate them, and toss them with pasta, goat cheese, and some fresh basil.
I was pleasantly surprised how this simple dish with very little ingredients had so much flavor! I ate it again the next day for lunch, and the following night with the leftover chicken sausage I had from my Stuffed Portobellos. This dish could also be served cooled or at room temperature. So its perfect for a cookout as a pasta salad!
Marinated Roasted Peppers and Pasta
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
3 bell peppers, 1 red, yellow, and orange
8 ounces (1/2 box) gemelli
1/2 cup crumbles goat cheese
1/2 cup balsamic vinaigrette
2 tablespoons fresh basil, chopped
Preheat your oven to 425 degrees.
Halve your peppers vertically and remove the stems, core, and seeds. Arrange peppers with the insides facing down on a baking sheet, lined with foil and sprayed with non-stick spray.
Roast for about 30 to 40 minutes or until they are tender and the skin begins to blacken and peel. Remove from oven and immediately place them in a plastic bag. Seal the bag and let them sit for 10 minutes. Carefully remove the skins, which should peel off nicely, and slice them lengthwise. Toss them in a large bowl with vinaigrette and let sit.
Cook your pasta according to the directions on the back of the box. Drain pasta and place into bowl with your marinating peppers. Drizzle with olive oil and toss with goat cheese and basil.
Feel free to add more or less vinaigrette, cheese, or basil to your liking.
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