Leftover Pasta Salad

1 servings

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Leftover Pasta Salad Ingredients

1/2 lb Pasta	2 tb Capers
2 tb Olive oil	1/2 c Chopped parsley
1/2 Red bell pepper	1/4 c Chopped basil
1/2 Yellow bell pepper	VINAIGRETTE
1/2 Green bell pepper	1 Jar roasted red peppers
1 c Broccoli florets	3 tb Balsamic vinegar
4 oz Gouda cheese	1 tb Olive oil
1 Red onion	Salt and black pepper

Instructions for Leftover Pasta Salad

Place pasta in large mixing bowl and toss with 2 tablespoons olive oil. Mix in red, yellow and green bell pepper slices, cheese, onion, capers, parsley and basil. Toss together well. To make vinaigrette: mix together in food processor the roasted peppers, vinegar and olive oil. Process until smooth. To serve pour dressing over salad. Season with salt and freshly ground black pepper and serve. (Can be kept in refrigerator for 1 day.) Approximately 5-7 minutes. Per serving: 1778 Calories; 77g Fat (38% calories from fat); 67g Protein; 210g Carbohydrate; 129mg Cholesterol; 1152mg Sodium By Patty on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#2051 Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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