Roasted-Pepper Pasta Salad
- Kosher salt
- 12 ounces mezzi rigatoni or other short tube-shaped pasta
- 2 bell peppers (red and/or yellow), halved, stemmed and seeded
- 6 cloves garlic, unpeeled
- 1/4 cup almonds
- 1/3 cup extra-virgin olive oil
- 1 lemon
- 8 ounces bocconcini (small mozzarella balls)
- 1 bunch fresh basil, leaves torn
- Freshly ground pepper
- 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.
- Per serving: Calories 731; Fat 37 g (Saturated 11 g); Cholesterol 41 mg; Sodium 845 mg; Carbohydrate 73 g; Fiber 6 g; Protein 26 g
- Photographs by Antonis Achilleos
kosher salt, mezzi rigatoni, bell peppers, garlic, almonds, extravirgin olive oil, lemon, bocconcini, fresh basil, freshly ground pepper
Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-pepper-pasta-salad-recipe.html (may not work)