Roasted Vegetable Pasta Salad With Green Pepper To Recipes

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

Steps:

• In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• Heat the grill to medium-high. Place the asparagus, zucchini, onion, and fennel in a large bowl. Toss with the olive oil and 1 tbsp salt. Place the vegetables, including the green pepper, tomatillos, and jalapeno, on the grill. Grill the sliced vegetables until tender and browned, about 5 to 7 minutes per side. The peppers and tomatillos should be roasted whole, turning them over occasionally, until all sides of the peppers are charred and the tomatillos are browned, about 15 to 20 minutes. Remove vegetables from the grill and let cool. Meanwhile, bring a medium pot to a boil. Add the pasta and 1/2 tbsp salt and cook, stirring often, until al dente, about 8 to 10 minutes. Drain, rinse under cool water, and drain well. Transfer to a large bowl. When vegetables are cool enough to handle, peel and seed the green pepper. Roughly chop it and place in a blender along with the tomatillos (whole) and puree. If you're using the jalapeno, peel, seed, and roughly chop it and add it to the blender, along with the mayonnaise, dill, chives, parsley, and basil. Blend until smooth. Taste for salt and pepper. Cut up the remaining vegetables into bite-size pieces. Add to the pasta. Pour the dressing over all and mix well. Taste for seasoning. Refrigerate for 2 hours to allow flavors to blend. Return to room temperature and serve.