Creamy Peppercorn Pasta Salad Recipe 445

Steps:

• Cook the pasta according to package directions. While the pasta cooks, bring a pot of water to a boil. Add the broccoli and cook for 2 minutes. Rinse under cold water, drain and set aside. Drain the pasta and place in a serving bowl. Add the broccoli, artichokes, peas, salami and olives and toss gently to combine. In a small bowl, combine the CREAMY PEPPERCORN DRESSING MIX and the water. Let stand for 5 minutes. Add the sour cream and mayonnaise and mix well. Add vinegar or water to reach the desired consistency. Pour the dressing over the pasta and veggies, mix well, serve or chill before serving. Prep. time: 10 minutes Cooking time: 12 minutes Serves: 10-12

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
• Photographs by Antonis Achilleos