14 August 2007

Roast Pepper and Pasta Salad

I'm a big fan of roast pepper. I love that burst of hot and sweet flavours that result from a well grilled/roasted/BBQ'd pepper. It's unbeatable. I love roast pepper in sandwiches, in soups, and by itself.

I always wanted to try roast pepper in a salad, but somehow never got it right. After a few failed experiments, this one turned out really well; hot, sweet, colourful peppers, cool pasta, and creamy dressing? And it was all polished off at dinnertime. What better complement than a meal sans leftovers??

Roast Pepper and Pasta Salad

1 red pepper
1 yellow pepper
1 orange pepper
1 green pepper
1 cup penne or macaroni
1 tsp basil
2 tbsp sour cream
2 tbsp mayonnaise
Fresh ground pepper and salt to taste

Cook pasta al dente, or softer. Drain and cool.
Char the peppers over a gas flame (or in a broiler) until blackened on all sides.
Put in a paper bag and keep aside for 10 minutes. Peel the charred skin off the capsicums and deseed.
Cut into thin strips.
Toss pasta with half of pepper, sour cream, mayonnaise, basil and a little salt.
Garnish with remaining pepper strips and fresh ground black pepper.
Serve cold.

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