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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 |
- 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.
- 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.
- Add to bowl: Balsamic vinegar, basil, olives, seeds or nuts, pasta, and seasonings.
- Sprinkle with Parmesan and gently stir or toss.
- Serve room temperature or chilled. (If serving chilled, let it sit out of refrigerator for about 10 - 15 minutes before serving.