A flavorful pasta salad recipe featuring marinated roasted red peppers, al dente farfalle pasta, fresh vegetables, and a homemade creamy Italian dressing. Best served chilled after flavors have melded.
Marinated Roasted Red Peppers:
•Roast red bell pepper on the burner until nicely charred.
•Slice into thin strips, length ways.
•Add peppers, sugar, red wine vinegar, olive oil, s&p to a bag or bowl, mix to combine, and refrigerate.
Italian Dressing:
•Combine red wine vinegar, sherry vinegar, garlic, dried basil, dried oregano, olive oil, water, and s&p to a blender and blend until emulsified and creamy.
Pasta Salad:
•Boil farfalle for 10-12 min until al dente.
•Combine farfalle, olives, pepperoncini, zucchini, cherry tomatoes, marinated roasted red peppers, and Italian dressing in a bowl and stir to combine.
•Optional, but highly recommend: let the pasta salad sit in the refrigerator for a few hours or overnight (this helps develop the flavor even more and thicken the dressing to adhere to the ingredients even better).
To Serve:
•Top with shaved parm, stracciatella, a drizzle of olive oil, and black pepper.
