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Roasted Pepper and Feta Cheese Salad Recipe

Preparation time: 45 minutes

Dressing:
Ľ cup olive or vegetable oil
Ľ cup white vine vinegar
2 Tablespoon chopped fresh basil leaves*
1/8 tsp pepper

Salad

2oz (1cup) uncooked dried fusilli pasta
(thin corkscrew or pasta twist)
1 green pepper, roasted, peeled, cut into strips
1 red pepper, roasted, peeled, cut into strips
1 yellow pepper, roasted, peeled, cut into strips
1 cup small pitted ripe olives
1/2 cup crumbled feta cheese

In small bowl, with wire whisk, stir together all dressing
ingredients; set aside.

Cook pasta according to package directions. Rinse with cold water; drain.

In large bowl gently toss together cooked past and all remaining salad ingredients. Pour dressing over salad; toss gently to coat. Yield 6 servings.

2 teaspoons dried basil leaves can be substituted for 2 Tbl
chopped fresh basil leaves.
To roast peppers, cut peppers in half and remove seeds.
Place cut side down on broiler pan.
Broil 4 to 6 inches from heat until skins blacken (5 to 10 minutes). Wrap in damp paper towels, place in plastic food bag. Let stand 10 minutes. Peel skins from peppers. Discard skins.

source: Vernalalisa's Party Menus

Please feel free to modify these recipes for any dietary needs or special diets.

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