Grilled Red Pepper and Bow-tie Pasta Salad

Photo by Lisa M.
Adapted from thedeenbros.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thedeenbros.com

Ingredients

  • 1

    red bell pepper, seeded and cut lengthwise into quarters

  • 2

    teaspoons olive oil

  • Salt and freshly ground black pepper

  • 6

    tablespoons mayonnaise

  • 2

    tablespoons finely chopped fresh chives

  • 1

    tablespoon balsamic vinegar

  • 4

    cups cooked bow-tie pasta (4 ounces dry pasta)

  • 3/4

    cup frozen peas, thawed

  • 1

    cup grated Cheddar cheese (4 ounces)

  • 1/2

    cup pitted kalamata olives, sliced

Directions

In a small bowl, toss the bell peppers with the olive oil and season with salt and pepper. Preheat the grill to medium-high heat. Arrange the bell peppers in a grill basket. Transfer the basket to the grill. Close the cover and cook until the bell peppers are tender and slightly charred, 2 to 3 minutes per side. Cool completely, then cut into 1/4-inch-thick strips. In a small bowl, whisk together the mayonnaise, chives, vinegar and salt and pepper to taste. In a large bowl, combine the pasta, peas, Cheddar cheese, bell peppers and olives. Add the mayonnaise dressing and toss well to coat. Taste and adjust the seasonings, if necessary, before serving.

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