Summer Pasta Salad
Description
This Italian main features Roasted red peppers, Red wine vinegar, Dried rosemary, Olive oil, Sliced. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Selection & Storage: Summer squash is best when young and tender.
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Look for unblemished squash.
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Store unwashed in a plastic bag in the refrigerator up to 4 days.
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Do not peel skins.
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Scrub gently with a soft brush to remove dirt.
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Trim both ends.
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Don't overcook.
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In a blender, pure drained red peppers with vinegar, rosemary, and salt and pepper to taste.
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Gradually add oil in stead stream.
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On oiled hot rack of grill or fish screen, grill zucchini, squash and onions for 10 minutes.
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Turn once.
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Cut slices into strips.
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Boil penne pasta according to directions.
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Toss all together with dressing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 573.3kcal
- % Daily Value *
- Total Fat 32.7g51%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 26.2mg2%
- Total Carbohydrate 63.8g22%
- Dietary Fiber 12.7g51%
- Sugars 20.1g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, dried, grilling, italian, main, oil, olive, onions, pasta, penne, peppers, pts, red, roasted, rosemary, salad, sliced, squash, summer
