Roasted Pepper Pasta Salad

By mytastytreasures

Food Network Magazine inspired Roasted Pepper salad with boccocini, more. Lovely!

Ingredients

• Kosher salt
• 12 ounces mezzi rigatoni or other short tube-shaped pasta
• 3 roasted red peppers
• 6 cloves garlic, unpeeled
• 1/3 cup extra-virgin olive oil
• 1 lemon
• 8 ounces bocconcini (small mozzarella balls)
• 1 bunch fresh basil, leaves torn
• Freshly ground pepper
• Freshly Grated parmesan Cheese

Details

Servings 4

Preparation

Step 1

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, make your roasted peppers and set aside. Add the garlic to a broiler pan and broil until charred, 7 to 8 minutes. Let cool.

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, grated parm cheese, pasta, 1 teaspoon salt, and pepper to taste; toss.