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Red Pepper Pasta Salad

Salads
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8 ounce package or twirly pasta, cooked and drained
3/4 cup frozen green peas, thawed

4 large red bell peppers, sliced thin
1/2 onion, sliced thin
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil
3 tablespoons Balsamic vinegar
3/4 cup fresh basil leaves, chopped
1/4 cup black olives, pitted and chopped
1/3 cup toasted sunflower seeds or chopped pecans
1/2 cup Parmesan cheese, grated
salt and pepper to taste
  1. Cook pasta per package instructions.  Drain well and stir in frozen green peas.  The hot pasta will thaw them!  Set aside to cool to room temperature.
  2. Wash peppers, remove seeds and slice into thin strips.  Sauté peppers, onions, and red pepper flakes on medium heat in olive oil for about 5 minutes.  Stir frequently and don't let the onions burn.  Remove from heat and place in large serving bowl with any oil and juices left in the pan.
  3. Add to bowl:  Balsamic vinegar, basil, olives, seeds or nuts, pasta, and seasonings.
  4. Sprinkle with Parmesan and gently stir or toss.
  5. Serve room temperature or chilled. (If serving chilled, let it sit out of refrigerator for about 10 - 15 minutes before serving.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index