Penne Pasta Salad With Roasted Red Peppers And Fresh Basil

• 6 red bell peppers, roasted, peeled and seeded or 6 roasted red peppers, deseeded
• 1/2 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon rind
• 1/2 teaspoon salt (to taste)
• fresh ground black pepper
• 1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
• 1/2 lb feta cheese, dried and crumbled
• 1 lb penne (or other short tube pasta)

1. Slice peppers into 1/4" wide strips, lengthwise. Place strips in a large bowl.
2. Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
3. Toss dressing with the red pepper strips.
4. Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
5. Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
6. Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
7. Combine pasta with marinated peppers and dressing.
8. Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
9. Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
10. Garnish with basil chiffonade.

red bell peppers, extra virgin olive oil, lemon juice, lemon rind, salt, fresh ground black pepper, fresh basil leaf, feta cheese, penne

Taken from www.food.com/recipe/penne-pasta-salad-with-roasted-red-peppers-and-fresh-basil-146287 (may not work)