Roasted-Pepper Pasta Salad

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I just finished copying and adding this to my computer recipe file--a sure sign that it's a keeper.. This is a very tasty, different combination that would definitely impress guests. Since Basil is my favorite herb, and I have an abundance in my garden, this attracted my attendtion right away. I used roasted peppers I had frozen in olive oil from last summer. That saved considerable time and expense. If I hadn't had those, I would probably have purchased a jar to use. To save more time, I would also purchase toasted almonds. I did add a little grated parmesan just before serving.

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I saw this recipe on the magazine and it looked pretty involved (at first. It wasnt! Very very easy to make and tastes absolutely amazing! My husband was skeptical about it due to the almonds, but when he took a forkful of it.. he loaded up a bowl and ran off with it! My thirteen year old loves it as well! I'm a fan of garlic, so I added two extra cloves (roasted and added a little bit of shredded Parmesan. Overall, this is a great recipe for anyone who is a newbie when it comes to cooking :

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Considering this was a front page recipe for the magazine, it was a big disappointment. I was extremely excited to make it but I wasn't a fan of it at all. Of course, it's best eaten cold but still not worthy for a front page. Maybe my expectations were too high....

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I made this at our cabin and it was a huge hit with both adults and children. Nothing left over - I will definately keep this on file.

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This recipe was easy and delicious. I love roasted garlic and when I saw this recipe called for it, I knew it would be good and made a little more than called for so the cook could have some. This dish was served warm when it was made and got even better the next day when it was served cold because the peppers permeated the noodles.

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This is the type of salad that will make others ask for the recipe. It's very good. I would put bacon bits. The blend of flavor is perfect ! And for beginners, this is such a simple recipe but will make you look like a pro !

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I made this pasta salad thinking it was a hot dish. After I had gathered all the ingredients and reread the recipe I realized it was probably supposed to be served cold. In a pinch, I served it hot by keeping all the ingredients warm and I threw in a ladle full of the pasta water. The dish was great. Everyone loved it and there were leftovers for my guests!

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I just made this for dinner and for my lunch this week! Yum! I used jarred roasted red peppers and added cubed tofu. I left out the cheese to make it vegan. Roasting the garlic before hand sounds good, S.

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This was a good recipe using roasted red and yellow bell peppers. However, I roasted a HEAD of garlic (and oil wrapped in foil in the oven for an hour instead of using raw garlic, I used less salt, and added toasted pine nuts instead of almonds. I also sprinkled this with 1/4 cup grated Parmigiano Reggiano cheese. It was DELICIOUS!

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I love salads, but get tired of the usual pasta salads with mayo or italian dressing. This one took me a little while to complete, but it was definitely worth the effort. Excellent flavor with the garlic, lemon juice and olive oil dressing.